Batani Gassi Recipe – Udupi Style Potatoes and Peas Curry
Batani Gassi is a traditional Udupi-style curry that combines the earthy flavors of dried green peas (also known as vatana) and the comforting texture of potatoes. This rich and flavorful curry is prepared with a coconut-based masala that is roasted to perfection, adding an aromatic touch to the dish. Whether you’re enjoying it as a side dish with steamed rice or pairing it with parathas, Batani Gassi is sure to be a crowd-pleaser. Let’s dive into this easy-to-follow recipe that captures the essence of Udupi cuisine!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried Green Peas (Vatana) | 1 cup (soaked overnight) |
| Potatoes (Aloo) | 3 (cut into cubes) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fresh Coconut (grated) | 1/2 cup |
| Coriander Seeds (Dhania) | 2 tablespoons |
| White Urad Dal (Split) | 1 tablespoon |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Dry Red Chillies | 2 (broken) |
| Jaggery (powdered) | 2 teaspoons |
| Tamarind Paste | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Udupi
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Soak the Peas:
Begin by washing and soaking the dried green peas (vatana) overnight. This step softens the peas and helps them cook evenly in the curry. -
-
Cook the Peas and Potatoes:
Once the peas are soaked, pressure cook them along with cubed potatoes. Add about a cup of water and cook them for one whistle on medium heat. Once done, set the pressure cooker aside. -
Prepare the Masala:
In a small pan, heat a teaspoon of oil. Add the split urad dal and roast it until it turns golden brown. Add the coriander seeds, cumin seeds, and broken dry red chillies to the pan. Sauté them until they release a delightful aroma. Remove from heat and let the mixture cool. -
Grind the Masala:
Once the roasted ingredients have cooled, transfer them to a mixer grinder. Add the grated fresh coconut and a little water, then grind everything into a fine paste. The fragrant masala paste is now ready. -
Combine and Cook:
Bring the cooked peas and potatoes back to the stovetop. Add the ground masala paste to the pan, followed by about 2 cups of water. Stir in the turmeric powder, tamarind paste, and powdered jaggery. Allow the curry to cook for about a minute, letting the flavors blend together. -
Season the Curry:
Add salt to taste, and let the curry simmer for 10 minutes on low heat. This will allow the raw smell of tamarind to cook off and the curry to thicken slightly. Taste the curry and adjust the salt or jaggery if needed. -
Prepare the Tadka (Tempering):
In a separate small pan, heat some oil. Add mustard seeds and curry leaves to the hot oil and let them splutter. Once the mustard seeds have popped, pour the tempering (tadka) over the simmering Batani Gassi curry. Stir well to mix the flavors. -
Serve:
Transfer the Batani Gassi into a serving bowl. Serve this aromatic and delicious curry hot with steamed rice, methi and palak paratha, or Udupi-style southekayi palya for a complete and satisfying meal.
Serving Suggestions:
For an authentic Udupi meal experience, enjoy Batani Gassi with:
- Steamed Rice – The curry pairs wonderfully with plain, fluffy rice, allowing the rich flavors of the curry to shine.
- Methi and Palak Paratha – The slightly bitter taste of fenugreek (methi) and spinach (palak) in the paratha complements the curry beautifully.
- Udupi Style Southekayi Palya – A refreshing cucumber stir-fry to balance out the spices in the curry.
Tips for Perfect Batani Gassi:
- Consistency of the Curry: Adjust the amount of water according to your preferred consistency. If you like a thicker curry, you can use less water, and for a more gravy-like consistency, add more water.
- Spice Level: Adjust the number of dry red chillies to control the spice level. If you prefer a milder curry, use only one red chilli.
- Freshness of Coconut: Freshly grated coconut adds richness to the curry. If you can’t find fresh coconut, desiccated coconut can be used, but the flavor might be slightly different.
Batani Gassi is a delightful dish full of flavors, textures, and aromas that will transport you straight to the heart of Udupi. The combination of green peas, potatoes, and aromatic spices, along with the coconut-based masala, makes this curry a perfect addition to any meal. Whether you’re enjoying it with traditional sides or serving it as a stand-alone dish, Batani Gassi is sure to impress everyone at the table.
