Skip to main content

Kamsu Pitta Vadiyalu ( Quail Bird Cutlets)

 Kamsu Pitta Vadiyalu ( Quail Bird Cutlets)


A recipe from my husband's village, that was considered a specialty is this Kamsu Pitta Vadiyalu. It is unique because of the fact that by nature the Kamsu Pitta or quail bird is very small and as such has very little meat. Making cutlets out of that was considered a unique dish, made for special guests.

Quail is a good source of protein and minerals.  It is low in Sodium and rich in Vitamin B6, Iron and Zinc.


Ingredients:

3 Quail Birds ( Cleaned and skin removed)

1 Tsp Ginger Garlic Paste

1 Tsp Chilli Powder

1/2 Tsp Garam Masala Powder

Salt to taste

1/4 Tsp Turmeric Powder

1 Tbsp Fried Bengal Gram Dal ( Chutney Dal or Putnala Pappu)

Oil for shallow frying


Let's get started:

Blend the fried Bengal Gram Dal to a fine powder. Sift it to ensure that there are no granular pieces remaining. Keep aside in a mixing bowl.

Cut the Quail Birds into small pieces and pressure cook for three whistles with two cups water and Turmeric Powder.

When cool, remove the big bones and grind with small bones to a fine paste. Don't add too much water. It has to be a slightly thick mass.

Knead with your fingers and remove any bony pieces that are not ground fine. Add the ground paste to the  mixing bowl. Add salt to taste, chilli powder, garam masala powder and ginger garlic paste and mix well. 

Shape into small cutlets. 

Shallow fry till dark brown. 

Delicious Kamsu Pitta Cutlets are ready to serve with salad and sauce. 







Comments

Post a Comment

Popular posts from this blog

Kamsu Pitta Fry ( Quail Bird Fry)

Kamsu Pitta Fry ( Quail Bird Fry) One of the most unique dishes of Andhra is the Kamsu Pitta Fry. Kamsu Pitta is known in English as Quail Bird. These birds can be cooked whole or cut into bite sized pieces ( as I have done in this recipe). Since the birds are very small and tender, there is very little meat and one has to chew them with the bones. Quail is a good source of protein and minerals.   It is low in Sodium and rich in Vitamin B6, Iron and Zinc. Above all, it is very tasty. Ingredients: 2 Quail Birds ( Kamsu Pittalu) – ( Without skin and cut into bite sized   pieces) 1 Cup diced onions ( made into a paste in the blender) 1 Tsp Ginger Garlic Paste 1 Tsp Chilli Powder ½ Tsp Turmeric 1 Tsp Dhania Powder ( Coriander Powder) ½ Tsp Garam Masala Powder 3 + 1 Tbsps Oil ( I used Sunflower refined oil) 3 Cloves Garlic 1 Sprig Curry Leaves Let’s get started: Heat a pan and pour in 3 Tbsps Oil. Add the Onion paste, Turmeric powder and salt and fry...
Post a Comment
Read more

Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai)

 Hyacinth Bean Curry ( Pithiki Pappu/Avarekai/ Mochakai) Anyone living in Bangalore will be very familiar with the avarekai festival. When in season, this peeled Hyacinth bean is used in almost every dish possible, be it savoury or sweet. It is used in curries, dosas, sweets and snacks.  The hyacinth beans are known as Avarekai in Kannada, Pithiki pappu or Anapa Ginjalu in Telugu and Mochakai in Tamil. The beans are shelled and then the beans are soaked in water for a couple of hours and then the outer covering of the beans removed, revealing a pale green bean. This is a very delicate and nutritious bean that can be cooked in a variety of ways.  In Bangalore, these are available peeled and have to be used on the same day. I have used this Bangalore special vegetable in a typical Andhra style curry. This is a hot favourite in our house and during the season, we make it as frequently as we can source it. Ingredients: 1/2 Kg peeled Avarekai  1 1/2 cups diced Onions 2 La...
Post a Comment
Read more