Chettinad Kalan Kudamilagai Baby corn pirattal(Baby corn mushroom capsicum masala)

Now a days we are able to see a tasty new curry in chettinad weddings.Chettinad cooks are finding out new recipes to keep up with the changing cusines. I got a chance to taste this curry a few times. I tried out using the vegetables in the snap. It turned out fine .Potatoes carrot and peas also can be added to the dish. Only thing to be noted is that cooking time of each vegetable varies.

Ingredients
Baby corn-6
Capsicum-1(medium sized)
Mushroom-20
Big onion-1
Tomato-1
(The following vegetables can also be added)
Carrot-1
Potato-1
Peas-a handful

To grind
Coconut-3 table spoons
Pottukadalai-1 table spoon
Red chillies-6
Kasakaqsa-1 teaspoon
Fennel seeds-1 teaspoon
Clove-1
Cardamom-1
Cinnamon-a small piece
Procedure

Grind the items given in ‘To grind’ to a smooth paste. Cut the vegetables available from the above into small pieces. Mince the onion and tomatoes.
Keep the kadai in the stove. In two tablespoons of oil season the curry with a small piece of cinnamon, clove, fennel seeds and curry leaves. Add the chopped onions. Once the onions turn transparent add the minced tomatoes. When the tomatoes get smashed, first add potatoes, carrots, peas and corn pieces and cook in low fire adding little water for 8 to 10 minutes.(You can also pressure cook the vegetables for a whistle)Once you feel all the above vegetables are cooked add the mushroom and capsicum pieces. You will find water coming out from capsicum. This water will be enough for the capsicum to get cooked. Add the required salt also It will roughly take 5 minutes for the mushrooms and capsicum to get cooked. Now mix the grinded masala in quarter cup of water and add to the curry. Check for the taste. If salt is needed for the masal add a little. Keep on stirring till the curry turns thick (In the form of a masala curry).Garnish with coriander leaves if desired.