Kaada Mutta / Quail Egg Kurma


10-12 quail eggs / kaada mutta
1 onion, sliced
1 tomato, chopped
3 green chillies, chopped
1 tsp ginger-garlic paste
few curry leaves
12-15 cashew nuts
1 cup thick coconut milk
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp fennel powder
1 tsp coriander powder
1/4 tsp pepper powder
2 tsp lemon juice
1/2 tsp sugar
salt to taste
1 tbsp ghee / oil
2 tbsp coriander leaves, chopped


  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. Soak cashew nuts in little water and grind to a paste. Mix this ground cashew paste with 1 cup of coconut milk and keep it aside.
  3. Heat oil / ghee in a pan and add sliced onion and saute well till transparent.
  4. Add green chillies, ginger-garlic paste and curry leaves and saute well adding little salt.
  5. Add chopped tomato to this and saute well till soft.
  6. Reduce the flame to very low and add turmeric powder, garam masala, fennel powder, coriander powder and pepper powder and mix well.
  7. Add lemon juice and 1/2 tsp sugar and mix well.
  8. Add water to this and when it starts to boil, add boiled eggs and cook at low flame.
  9. Then add coconut milk – cashew nut mixture and cook for few minutes till the gravy thickens.
  10. Add chopped coriander leaves and mix well. Remove from the flame and serve hot..

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