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. To make Egg Pickle ,First of all boil the eggs and de shell them
2. In a Pan heat Gingelly oil, add Mustard seeds. When it start to spurts, add Curry leaves and saute
3. Now add Ginger and Garlic and saute for one minute
4. Add all Powders. Turmeric powder, Chilly powder, Fenugreek powder, Pepper powder, Asafoetida and saute well
5. When its over add required amount of water and salt
6. It’s the time to add eggs. Let the water content evaporate and let the mixturebecome dry
7. We will finish the process by adding Vinegar
8. Keep it in an airtight container for 24 hours
9. Egg pickle is ready to use