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Tender quail marinated in a fiery Chettinad spice blend and pan-fried until succulent and aromatic. This South Indian delicacy is a perfect appetizer or side dish, bursting with bold, authentic flavors.
For 4 servings
Prepare the Chettinad Masala Powder
Marinate the Quail
Sauté the Base Masala
Tender quail marinated in a fiery Chettinad spice blend and pan-fried until succulent and aromatic. This South Indian delicacy is a perfect appetizer or side dish, bursting with bold, authentic flavors.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 436.2 calories per serving with 31.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Cook the Quail
Garnish and Serve
This same Chettinad masala and preparation method can be used with chicken (Chicken Varuval) or mutton (Mutton Varuval). Adjust cooking times accordingly.
For a slightly different texture, add 2 tablespoons of freshly grated coconut along with the tomatoes and sauté until the coconut is lightly browned.
Increase the number of black peppercorns and dry red chillies in the masala blend for an extra fiery kick, which is characteristic of many Chettinad dishes.
Quail meat is rich in high-quality, lean protein, which is essential for muscle building, tissue repair, and overall body function.
Quail is a good source of essential vitamins and minerals, including iron, phosphorus, and B vitamins like Niacin (B3) and B6, which support energy metabolism and red blood cell formation.
The Chettinad spice blend contains ingredients like black pepper and chillies, which contain compounds like piperine and capsaicin that can help boost metabolism.
Kaadai Varuval can be part of a balanced diet. Quail is a lean source of protein, vitamins, and minerals. However, this dish is pan-fried with oil, which adds to the calorie count. It's best enjoyed in moderation.
A typical serving of Kaadai Varuval (around 200g) contains approximately 350-450 calories, depending on the amount of oil used. The majority of calories come from the quail protein and the oil.
Yes, absolutely. You can substitute quail with bone-in chicken pieces (like drumettes or thigh pieces). You may need to adjust the cooking time, as chicken might take slightly longer to cook through.
It's a versatile dish. It can be served as an appetizer on its own, or as a side dish with South Indian meals like Sambar rice, Rasam rice, or even plain steamed rice and dal.
To reduce the heat, decrease the number of dry red chillies and black peppercorns in the spice blend. You can also use a milder variety of red chilli, like Kashmiri red chilli, which provides color without excessive heat.
Quail meat can often be found at specialty butcher shops, some larger supermarkets with a good meat selection, or stores that specialize in game meats. It may also be available at local farms or farmers' markets.
This recipe goes great with these complete meals
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
