Quail Kuzhambu
- 62 min
- medium
- Serves 4
Quail kuzhambu, a Tamil Nadu quail gravy with onion, tomato and Cookd Chicken Masala. Medium-spicy, serves 4 with rice, about 60 minutes plus marinating.
You’ll need: Pressure Cooker
Good for: Rainy Day
Ingredients
Quail, Cleaned8
Turmeric Powder1.5 grams
Salt1 tsp
Oil3 tbsp
Cinnamon3 grams
Cloves1 grams
Fennel Seeds3 grams
Curry leaves4 grams
Onion, Thinly Sliced2
Green Chilli, Slit15 grams
Ginger Garlic Paste, Paste15 grams
Tomato, Chopped2
Cookd Chicken MasalaRed Chilli Powder3 grams
Coriander Powder3 grams
Water, For Cooking500 ml
Coriander Leaves, Chopped12 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 185kcal | 740kcal |
| Protein | 2.6g | 10g |
| Carbohydrate | 15g | 60g |
| Fat | 13g | 53g |
| Fibre | 4.7g | 19g |
| Sugar | 4g | 16g |
Method
Get the ingredients ready. Check the cleaned quail and remove any remaining feathers, then wash it well and drain. Peel and slice the onion, chop the tomato and coriander leaves, slit the green chillies, and rinse the curry leaves.
Place the quail in a bowl with turmeric and 1/2 tsp salt. Mix well and marinate for 15 minutes.
Heat oil in a pressure cooker on medium flame for 1 minute until hot. Add cinnamon, cloves, fennel seeds and curry leaves. Fry for 30 seconds until the fennel splutters and the curry leaves turn crisp.
Add onion and green chilli. Fry for 5 to 6 minutes until the onion turns light golden. Add ginger garlic paste and fry for 2 minutes until the raw smell goes.
Add tomato and the remaining 1/2 tsp salt. Cook on medium flame for 5 to 6 minutes until the tomato is soft and oil starts to show at the sides.
Add Cookd Chicken Masala, red chilli powder and coriander powder. Fry on low flame for 1 minute until the raw smell of the spices goes.
Add the quail and mix until the pieces are coated with the masala. Pour in 500 ml water, close the cooker and pressure cook on medium flame for 3 whistles. Switch off the flame and let the pressure release naturally for about 10 minutes, until the pressure pin drops.
Open the cooker and simmer the gravy uncovered on medium flame for 5 minutes until it is pourable and oil shows on top. Check the thickest quail piece; the meat must be white with no pink near the bone, and the juices must run clear. If it is still pink, cover and simmer for 5 more minutes until cooked through.
Add coriander leaves and switch off the flame. Serve hot with rice, dosa, idli or chapati.
Before you start
- How long does Quail Kuzhambu take?
- 1 hour 2 minutes from start to finish. That is 20 minutes of preparation and 42 minutes of cooking.
- How many people does Quail Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Quail Kuzhambu vegetarian?
- No, it contains meat or fish.
- Is Quail Kuzhambu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Quail Kuzhambu?
- 8 Quail, 33.2 grams Cookd Chicken Masala, 1.5 grams Turmeric Powder, 3 grams Cinnamon, 1 grams Cloves, 3 grams Fennel Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Quail Kuzhambu?
- Yes, this one is cooked under pressure.
- How many calories are in Quail Kuzhambu?
- About 185 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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