Chettinad Kaadai Pepper Fry Recipe | How to make Kaadai Pepper Fry | South Indian Recipes | Cookd

Indulge in this aromatic and flavourful Chettinad Kaadai Pepper Fry 😍 Enjoy this simple recipe with your friends and family. Try this recipe out and let us know what you think!

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Chettinad Kaadai Pepper Fry Recipe:

Roast & Grind:

Black Peppercorn – 2 tsp
Cumin – 1 tsp

Other Ingredients:

Gingelly Oil – ¼ Cup
Cinnamon – 2 inches
Clove – 3 nos
Black Peppercorn – ½ tsp
Green Cardamom – 3 nos
Fennel Seeds – ½ tsp
Dry Red Chilli (round) – 5 nos
Curry Leaves – 2 Sprigs
Garlic (crushed) – 6 Cloves
Shallots (sliced) – 1 Cup
Ginger Garlic Paste – 1 tbsp
Tomato (chopped) – ½ Cup
Salt – 1 tsp
Red Chilli Powder – ½ tsp
Coriander Powder – 1 tsp
Cumin Powder – ½ tsp
Water – ½ Cup
Quail – 4 nos
Coriander Leaves (finely chopped) – 3 tbsp

Cooking Instructions:

1. Lightly toast the peppercorn and cumin on medium heat until it turns aromatic. Grind it into a slightly coarse powder and then set it aside.
2. In a pan, heat gingelly oil and add cinnamon, clove, black peppercorn, cardamom, fennel seeds, dry red chilli, curry leaves and garlic. Saute for a few seconds until fragrant.
3. Add the shallots and saute until lightly golden brown.
4. Add the ginger garlic paste and saute for a minute and then add the tomato and salt, and saute until the tomato is softened.
5. Add red chilli powder, coriander powder and cumin powder. Saute for a minute and then add water. Cook it for 4 minutes or until the raw flavour of the masalas disappear.
6. Add the quail, cover and cook for 5 minutes on medium heat.
7. Add the prepared pepper powder and mix for 2 minutes.
8. Stir in the coriander leaves, and serve!

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