Kaadai / Ullan is a small bird known as Quail in English.It looks more like a pigeon and weights about 150-200 grams.There is not much flesh in their body as they are small in size.It can be prepared the same way how we cook chicken at home and there is no need to pressure cook them.
Lets make some hot,spicy Kaadai fry with freshly ground masala items.I always prefer cooking Non-veg recipes with freshly ground spices for they give out such a flavour,colour and aroma to the dish.
Kaadai masala fry is very easy,simple recipe to follow without any marination and no sauteing of tomatoes or onions needed.Do try this hot,spicy Kaadai masala fry at home.
PREPARATION TIME : 10 MINS
COOKING TIME : 30 MINS
SERVES : 2-3
4 kaadai / Ullan / Quail
1/2 tsp turmeric powder
2 tbsp oil
Few curry leaves
Salt to taste
Water as required
1 tsp fennel seeds
1 small cinnamon stick
3/4 tsp pepper
2 star anise
5-7 dried red chillies
3/4 tsp cumin seeds
3/4 tsp coriander seeds
2 inch of ginger
5 cloves garlic
Wash and clean the kaadai well in water for 4-5 times.
Grind the items under ‘to grind column’ except garlic and ginger.No need to roast the items.
In the second round add the garlic,ginger and grind them with little water.
Heat oil in a pan,add the ground masala items and saute for a min on medium flame.Then add the kaadai with a cup of water.Add turmeric powder,salt and bring it to boil.
When it boils simmer the flame to low,close it with a lid and cook for 20-25 mins until the gravy thickens and the kaadai is well cooked.
Finally add curry leaves and switch off the flame.
Kaadai masala fry is ready to serve now.
If you want to pressure cook the kaadai,then add 1/3 cup of water to the masala and cook only for 2 whistles.
You can cut the kaadai into two and then cook.
Do not replace dried red chillies with red chilly powder because they give such good colour and taste to the fry.
To grind the masala finely add few rock salt while ginding.