Kaada Mutta / Quail Egg – Potato Curry


10-12 quail eggs / kaada mutta
1 big onion, sliced
1 small piece ginger, chopped
6 garlic cloves, chopped
2 green chillies, slit
2 medium potatoes, peeled and cubed
1 tomato, chopped
1 1/2 tbsp coriander powder
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp garam masala
2 shallots, sliced
2 dry red chillies
1 sprig curry leaves
salt to taste
2 1/2 tbsp oil


  1. 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.
  2. Heat oil in a pressure cooker and add sliced onion, ginger, garlic and green chillies and saute well adding little salt till light brown colour.
  3. Add coriander powder, kashmiri chilli powder and turmeric powder and mix well.
  4. Add chopped tomato and mix well till soft.
  5. Add cubed potatoes to this and mix well.
  6. Add thin coconut milk (2nd extract) and enough salt and cook covered for 1 whistle.
  7. Once the pressure releases, open the cooker and add garam masala and mix well.
  8. Add boiled kaada eggs, mix well and cook covered for 2-3 minutes.
  9. Add thick coconut milk (1st extract) and mix well for a minute. Switch off the flame.
  10. Heat little oil in a pan and splutter mustard seeds. Add sliced shallots, dry red chillies and few curry leaves.
  11. Pour the tempering into the curry and keep covered for 5 minutes. Serve with neer dosa, pathiri, idiyappam etc…

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