16-20 quail eggs / kaada mutta
2 cup grated coconut
small lemon sized tamarind
1/2 tsp cumin seeds
1 tsp pepper corns
1 tsp fennel seeds
2 garlic cloves, chopped
small piece ginger, chopped
2 sprig curry leaves
22-25 shallots, sliced
1/2 tsp turmeric powder
1 1/2 tbsp kashmiri chilli powder
1 tbsp coriander powder
2 green chillies, slit
1 medium potato, peeled and cubed
1/2 tsp mustard seeds
2 dry red chillies
1 1/2 tbsp coconut oil
- Wash and hard boil the quail eggs in water with 1/4 tsp salt for 10-12 minutes. Then remove the shell and keep it aside.
- Heat a pan and add grated coconut, 3-4 sliced shallots, tamarind, cumin seeds, pepper corns, fennel seeds, garlic cloves, ginger and 1 sprig curry leaves and roast well till dry.
- Add 1 tsp coconut oil into this and fry till dark brown. Reduce the flame to very low ( or switch off the flame) and add turmeric powder, chilli powder and coriander powder and mix well.
- Transfer to a plate and allow to cool. Then powder it using small jar of mixie and then grind to a smooth paste adding little water. Keep it aside.
- Heat 1 tbsp coconut oil in a thick bottomed pan and add 18-20 sliced shallots and slit green chillies and saute well.
- Add ground paste, salt and about 2 cups of water and mix well.
- Now add cubed potato and allow to boil well.
- Then add the eggs and swirl the pan and cook covered at medium flame till potatoes are cooked well and the gravy thickens. Switch off the flame.
- Heat 1 1/2 tsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
- Pour this over the theeyal and mix well. Serve hot…
Recipe Source: Magic Oven