Kaadai Muttai Kuzhambu

Ingredients

• - 12 quail eggs
• - 1 large tamarind ball
• - 3 shallots
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp fennel powder
• - 1/4 tsp turmeric
• - 3 tbsp sesame oil
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Gather quail eggs: Wash 12-15 kaadai muttai (quail eggs). Boil in water for 4-5 minutes — quail eggs cook much faster than chicken eggs. Cool in cold water. Peel carefully.
2. Score quail eggs: Prick each quail egg 4-5 times with a toothpick — the small size means cuts aren't possible so pricking allows the curry to flavour them.
3. Fry quail eggs: Heat 1 tbsp oil. Gently roll quail eggs in the oil for 2-3 minutes until lightly golden. Remove.
4. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.
5. Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 8 sliced shallots and 4 garlic cloves. Fry 10 minutes.
6. Add tomatoes and spices: Add 2 chopped tomatoes, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Cook 8 minutes.
7. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 10 minutes until thick.
8. Add fried quail eggs: Gently add the fried quail eggs to the simmering kuzhambu. Spoon sauce over them.
9. Simmer gently: Cook on very low heat 8 minutes so the quail eggs absorb the kuzhambu flavour.
10. Serve: Add 1 tsp sesame oil. Adjust salt. Kaadai muttai kuzhambu with tiny quail eggs in tangy tamarind sauce is a delicacy. Serve with steamed rice.