Quail (Kaada) Egg Pickle

Ingredients:

• Quail Egg 20
• Chilly Pdr 2 Tsp
• Pepper Pdr 11/2 Tsp
• Corriander Pdr 3 Tsp
• Turmeric Pdr 1/2 Tsp
• Meat Masala 1 1/2 Tsp
• Perum Jeerakam (Saunf) 1 Tsp
• Ginger Paste 1/2 Tsp
• Garlic Paste 1/2 Tsp
• Asafoetida 1/4 Tsp
• Gingelly oil (Nallenna) 100 ml
• Vinegar 25 ml
• Water 1 cup
• Salt
• Oil

Boil 1 cup of water and allow it to cool. Boil the eggs, remove the shells and stripe it slightly. Keep it aside. Heat oil in a kadai and add ginger garlic paste. Saute it and add perumjeerakam. Reduce the heat and put corriander pdr, meat masala, turmeric pdr, pepper pdr and asafoetida. Combine it well and remove it from fire. Add chilly pdr, salt, vinegar and boiled water. After cooling down, put the boiled eggs into this and mix well. Refrigerate it in an air tight container. Care should be taken to consume the pickle at the earliest as they cannot be preserved like other pickles.

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