Kaadai Varuval

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • Place a heavy-bottomed pan over low heat. Add the dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, and star anise.
   • Dry roast the spices, stirring continuously for 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely. Once cooled, grind them into a fine powder using a spice grinder or blender. Set aside.
2. 2

   Marinate the Quail

   • In a mixing bowl, combine the quail pieces with half of the freshly ground Chettinad masala powder, turmeric powder, and 3/4 teaspoon of salt.
   • Mix thoroughly, ensuring each piece of quail is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 20 minutes at room temperature. For best results, marinate for 1-2 hours in the refrigerator.
3. 3

   Sauté the Base Masala

   • Heat the sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the curry leaves and let them splutter for about 15 seconds.
   • Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy, forming a paste-like consistency.
4. 4

   Cook the Quail

   • Add the remaining half of the Chettinad masala powder and the remaining 1/2 teaspoon of salt to the pan. Sauté for 1 minute until fragrant.
   • Add the marinated quail pieces to the pan. Stir well to coat the quail with the onion-tomato masala.
   • Sear the quail on medium-high heat for about 5 minutes, turning the pieces occasionally until they are lightly browned.
   • Pour in 1/4 cup of water, stir, and bring the mixture to a simmer. Reduce the heat to low, cover the pan with a lid, and let it cook for 15-20 minutes, or until the quail is tender and cooked through.
   • Remove the lid, increase the heat to medium-high, and continue to fry for another 5-7 minutes. Stir frequently until all the moisture has evaporated and the masala is well-roasted and clings tightly to the quail pieces.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice.
   • Toss everything together one last time. Serve the Kaadai Varuval hot as a starter or as a side dish with rice and sambar.