Family recipes, the recipes that have been cooked for decades and some even for centuries, are the most treasured ones and are close to my heart. Our tastes, preferences may change with time but these recipes tie us to our roots and memories. One such recipe which is very authentic to Udupi-Mangalore region is what I am sharing with you all today. Ceremonial feasts of Brahmin community in this region always include this “GASI” as one of the rice side dish served mostly just before the main Sweet.
Since many months this signature recipe was in my mind to post here, but little voice inside was warning me saying “you have not mastered the recipe yet”. Yes, I wanted to make certain about the recipe, spices and their measure. It got materialized when I spoke with a famous COOK in Udupi during recent visit to my beloved home town. With boosted confidence I cooked this potato pea curry (popular as GASI) twice last week, every one admired and gave green signal to post here.
Warmth of raw spices, sweetness of coconut and jaggery, hint of sourness from tamarind and spice kick from red chillies infused in to crumbly potatoes and peas made this Potato pea curry as an all time hit as chapati/rice side dish. The bright orange color with drizzled mustard seeds seasoning of potato pea curry was so photogenic and I loved the photos to the hearts content. Taste is still lingering….. I hope you too are tempted to recreate the same magic.
Meet you all with one more interesting recipe. Till then bye.