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Saturday, April 03, 2021

Kerala Style Kaada Roast | Quail Roast(Step by Step Pics) ~ Easter Special !

Wishing all a Happy Easter !!
Hope you all are having a good Easter. We are on vacations and are at home. Kids finished their exams last week and they completed a whole year of online classes and exams in the last acdemic year. Hope kids get to see the next academic session at school, they miss their friends and the school time. 
Coming back to today's recipe, Kada(quail) are small birds and the meat is very less compared to that of chicken. These are dressed up whole and are used as a whole as its very small and not cut in pieces. The cavity is cleaned and all internal organs are removed. The meat is darker in color compared to chicken and is a juicy one. Kaada meat has many health benefits like incresing hemoglobin, improving metabolism and helps in healing asthma, gastritis and tuberculosis. The kaada eggs are also equally nutritious though they are 1/3 rd the size of a chicken egg. The eggs have 3 times the nutrition that a chicken egg has and has 13% protein compared to 11% in chicken eggs. I already have posted kada egg roast and egg chutney balls made with kaada(quail) eggs, do check that too if interested.
Kaada meat tastes almost similar to chicken, its a juicy meat but not very fleshy unlike chicken. The bones of the meat is tender and can be eaten too. The meat has very less fat compare to that of chicken.
The kaada is slightly fried in oil with first marination and then cooked in onion tomato mix. The first frying gives a firmness to the meat and gives an added flavor. One kaada may just serve as an appetizer for an adult and so plan the number of kaada as per that for use. H doesn't like the kaada meat compared to chicken but all others do like it. The masala adds an added cover to the meat and tastes delicious with some appam / idiyappam. Check it out!!

Preparation time ~ 20 minutes
Cooking time ~ 30 mins
Author ~ Julie
Serves ~ 5 kada roast
for marination
kada/ quail 5
turmeric powder/ manjal podi 1/2 tsp
kashmiri chilli powder / mulagu podi 3tsp
pepper powder / kurumulaku podi 1/2 tsp
lemon juice / naranga neeru 1/2 or 2 tsp
salt as needed 

for roast
coconut sliced / thenga kothu 2 tbsp
fennel seeds / perinjeerakam 1/2 tsp
onion/ savala 4 medium sized 
tomato / thakkali 2 big sliced
green chilli / pachamulagu 1or 2 
ginger- garlic paste 1 tbsp
turmeric powder / manjal podi  1/4 tsp
kashmiri chily powder /mulagu podi 1 tsp
coriander powder/ malli podi 1 tsp
garam masala 1 tsp
water 1/2 cup
curry leaves 2-3 sprig
salt to taste
sugar a pinch
coriander leaves / malli ela 1 tbsp
coconut oil 2 tbsp + 1 tbsp


Wash and clean the kada meat (quail) thoroughly inside out. The inside is hollow after removing all the organs, rinse under running water. Drain all water, make gashes over the meat so that the masala seeps in and keep aside. Make a paste with the ingredients listed under marination and then apply on the kada(quail) inside out as much a s possible. Keep aside covered in fridge overnight or atleast 30 mins.


  • Heat oil in a heavy bottomed pan. Add the marinated kada and lightly fry flippig all sides(may take 3 minutes each side on medium flame). Remove on a plate and keep aside. 
  • To the same oil,add the perinjeerakam(fennel seeds), to this add coconut slices and fry till light brown. Wait till its light browned, add the sliced onions, green chillies and saute. Sprinkle a little salt to speed up and then fry the onions till lightly browned.Add in curry leaves.
  • To this add ginger- garlic paste and saute till raw smell disappears. Then add the spice powders on low flame and saute. Add in the chopped tomatoes. Finally add the fried kada, combine with the masala. Add in half cup water to cook and adjust salt. 
  • Cook covered on medium flame till its cooked or 10 minutes. Mix everthing well in between and flip the masala well, add more water if needed. Toss in a pinch of sugar to balance flavors.
  • Dry up all the water content and roast on high flame for two minutes.
  • Add in chopped coriander leaves, serve warm.

* Adding a pinch of sugar is optional, it just balances the flavors. Omit if you don't like.
* I have used kashmiri chilli powder for roast. But you can always add the hot chilli powder or a mix of both. Alter as per tolerance.
* Lightly fry the kada to secure the outer cover and spices. This is an optional step but definitely adds a distinct flavor if done.

1 comment:

Angie's Recipes said... Best Blogger Tips

I haven't had quails in years! I think last time I had them was when I was a kid! These look flavourful and yummy with all the amazing spices!