Kadai Muttai Kurma – Utterly delicious curry in which tiny Quail eggs are hard boiled and then cooked with coconut based spicy masala. Tastes heavenly with a plate of hot steam rice!
Are memories anti-life? That’s a debatable question. I would say it depends on the memories that summon into mind. I have a photographic memory. An eidetic. I remember every phase of my life and hold each one in my mind. I recollect and cherish it much. Memories fuel me sometimes and at times, they drain my energy. Whenever my friends praise my memory and question as for how I do remember every detail when they couldn’t even trace its occurrence, I always reply to them “I am so, it just happens”. But, then, I wonder how my little brain and heart holds such wonderful bunch of frames intact. Hope memory jam won’t happen in my mind!
Today’s post brings back yet another frame in my memory lane. Quail eggs – I haven't either heard about it nor had it until my Munnar trip. I remember I was compelled by my husband to taste these eggs roasted with spices, sold by an old couple in the top of Anaimudi Hills. After climbing up the hill, my stomach felt empty and I needed a spicy treat which would provide so warmth to me at the hill top which was occupied by a cold breeze. When my husband purchased a plate of quail eggs and relished it bite by bite, I couldn’t help myself other than buying a plate for me. Good food always finds its way to me. It has added itself to the list of my favorites. Since then, I regularly picked up a packet of quail eggs from the supermarket and experimented it in my kitchen. Somedays, I fry hard boiled eggs with spices. When I had ample amount of time, I prepared kurma and love to have it with hot steam rice with a spoon of ghee. But, unlike normal eggs, these eggs are tiny and are hard to peel their shell. Over a period of time, I found out an easy way to peel their shells. Quail eggs have numerous health benefits – they improve vision, improves metabolism, promotes healthy hair, purifies the blood, prevent diabetes, build muscle and boosts the immune system. What are you thinking? Next time, when you visit Chinese stores, grab a pack of quail eggs, crack them and enjoy!
Ingredients:
- 1 Carton of Quail Eggs, 12 numbers
- 1 tablespoon Oil
- 15 Shallots, sliced into halves
- 1 Medium Sized Tomato, cubed
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 ½ teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Pepper Powder
- ½ cup Desiccated Coconut
- 1 teaspoon Fennel Seeds
- 2 Cloves
- 1 small Bay Leaf
- 1 ½ Cup Water + Water for boiling eggs
- Salt to taste
Method:
Boiling Quail Eggs:
- Quail Eggs are tiny and cooks faster; but at the same time, it is hard to remove shells of the egg. After a lot of googling and experimentation, I found this method of boiling eggs is very easy.
- In a small pot, add quail eggs and salt. Add water to the pot until the eggs are immersed. Bring it to boil.
- Once water starts boiling, gently roll the eggs with spoon. Rolling them while boiling retains the yolks in the center.
- Let it boil for about 3 minutes. Ensure not to cook for a longer time. Quail eggs cook faster.
- Let the eggs stand in the hot water for about 3 minutes and transfer them to a pot of cold water.
- Place the eggs in a bowl and cover it with another bowl. Gently shake the bowls for about 20 times. Do not shake vigorously. Shaking the eggs in the bowl with creating cracks in the shells.
- Now, place the eggs in the water for about 5 minutes, so that the water slide in between the cracks.
- When you peel the eggs at this time, it will come off easily as they are firm. Wash the peeled eggs with water. They are ready for use now.
Preparation of Kurma:
- In a non-stick kadai, add oil and heat it over medium flame.
- Once the oil is hot, add onions and saute until they become translucent.
- Add ginger garlic paste and saute until the raw smell goes off.
- Now, stir in the tomato pieces followed by turmeric powder, red chili powder, coriander powder, cumin powder, pepper powder and cook until the tomatoes are blended with spices and mushy.
- Meanwhile, grind coconut, bay leaf, cloves and fennel seeds into a smooth paste.
- Drop in the boiled eggs in the curry and blend them well. Pour in the water and season it with salt.
- Bring the curry to boil and now, add the grounded coconut paste to the curry.
- Simmer the curry for about 10 minutes until it thickens. Adjust the consistency of water according to your personal preference.
- Usually, I love the kurma to be thick and I never temper it. If you would like to temper it, then use the usual method of tempering – heat oil, add ¼ teaspoon of mustard seeds, a handful of curry leaves and 2 dry red chilies. Add it to the curry and give a stir.
- Serve Kadai Muttai Kurma with hot steamed rice.
If you would love to try other scrumptious recipes based out of eggs, then do check Ratatouille With Fried Eggs, Spinach Mushrooms Eggs
If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here – Facebook, Google
Yours Truly,
Karthi
