Egg Pickle

Kadamutta achar, or quail egg pickle, is a spicy and tangy delicacy that adds a unique twist to traditional Kerala-style pickles. Made with small, soft quail eggs, this achar is rich in flavour and perfect as a side dish with rice, kanji, chapati, or biryani. The eggs are first boiled, peeled, and then mixed in a thick, spicy masala made with ginger, garlic, green chilies, red chili powder, turmeric, vinegar, and gingelly oil. Mustard seeds and curry leaves are added for that extra traditional taste. The masala is cooked until the oil separates, and then the eggs are gently added and coated well, making sure they soak up all the flavours.

Quail eggs are not just tasty-they are also known for some medicinal value in traditional systems. They are believed to be good for improving memory, boosting immunity, and helping with digestion. Some people say they are better than regular chicken eggs because they are richer in protein, vitamins, and minerals. In Ayurveda and folk medicine, quail eggs are sometimes recommended for conditions like asthma, anaemia, and fatigue. But like with all foods, it’s best to enjoy them in moderation.

Kadamutta achar is not very common, so it adds a special touch to your meal. It stays good for a few days if stored well, and the taste improves after a day or two. The soft texture of quail eggs mixed with the bold Kerala pickle masala makes this a must-try for achar lovers. It’s a great way to enjoy something traditional yet different, with both taste and health benefits packed in one.

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Egg Pickle

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Pickles & Sauces

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 10 Quail Eggs
• ¹⁄₂ teaspoon Ginger
• 1 teaspoon Garlic crushed
• 1 ¹⁄₂ tablespoon Kashmiri chilly powder
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₄ teaspoon Asafoetida
• ¹⁄₂ teaspoon Fenugreek powder
• ¹⁄₂ teaspoon Pepper powder
• 2 teaspoon Vinegar
• 1 tablespoon Gingelly oil
• 1 spring Curry leaves
• 1 teaspoon Mustard seeds
• Salt and Water as required

Instructions

1. First of all, boil the eggs and remove the shells. Keep them aside.
2. In a pan, heat gingelly oil. Add mustard seeds and let them splutter.
3. Add curry leaves and sauté for a few seconds.
4. Now add finely chopped ginger and garlic. Sauté for about one minute until the raw smell goes away.
5. Add all the spice powders—turmeric powder, chilli powder, fenugreek powder, pepper powder, and asafoetida. Sauté well until the spices are fragrant.
6. Add the required amount of water and salt. Mix everything well and bring it to a boil.
7. Gently add the boiled eggs to the masala. Cook until the water content evaporates and the mixture turns dry, coating the eggs well.
8. Finally, add vinegar and mix thoroughly.
9. Allow it to cool, and transfer the pickle to an airtight container. Let it rest for at least 24 hours before using for best flavor.
10. Egg Pickle is ready to enjoy!