Kaadai Masala:(Chettinad Style)Hotel Ponnusamy Style Kaadai Masala. Quail Chettinad. Quail Chettinad Masala. Game bird/fowl in Feiry Hot Masala.

Ingredients:

Quils/Game Birds/ Kaadai – 4 or 6
Salt
Turmeric powder 1/4 spoon
bay leaf 1
Sesame oil 1/4 cup.

To be fried in Little Oil and Wet-Ground Coarsely:

Purple Onion 1
Ginger 2″
Garlic 3-4 cloves
Country Tomatoes 2

To be Toasted Each Separately & Powdered Together:

Cinnamon 1-2 sticks
Cloves 3
Cardamom pods 3
Coriander seeds 1 fistful
Pepper corns 1-2 spoons
Dry red chilies 6-8
Fennel seeds 1 spoon
Poppy Seeds 1-2 spoons
Coconut freshly grated 1/2 cup

To Garnish:

Crisply Fried Curry Leaves 1 cup.

Method:

Wash and clean the birds. Remove its beak and gut. Wash thoroughly to remove even the fine feathers. Set aside.

In a wide, non-stick or Iron wok, heat oil. Add Bay leaf. Then followed by wet-ground paste.

Add salt and turmeric to it. Fry really good, maybe till oil shows up on sides and aromatic!

Now stir-in quills. Cover and cook over medium heat. One could add 1 cup of water.

When the meat is tender, add powdered spices and continue cooking without lid. Maybe till its raw odour leaves the pan and oil shows up on sides.

Garnish with curry leaves.

Serve warm as a side dish for South Indian Meals/ chappathi, Appam, Dosa….etc