Avaray Gaasu Uthaka

For the second day I took a side dish recipe from PJ's site. Avaray Gaasu Uthaka yes this name sounds different and little confused right. Don't get confused avaray gaasu uthaka is literally potato and dried beans curry in Badaga cuisine from Ooty. Badagas are the largest indigenous people of the Nilgiri's. Badagas worship Hindu god's and they speak Badaga language which didn't have script, sounds almost like Kannada.
                                                                               We lived in Ooty for three years, there we took a house for rent and the landlords were Badagas, such a wonderful people. They used to take care of me like their daughter, Aunty she is just like my mother I never met a lady like her. Even I visit Ooty today I have a home there. I have noted some recipes from her but I miss placed that note book. Moving here and there because of hubby's job most of my books and things I miss placed a lot. I must say a big thanks to PJ for this recipe this Uthaka taste just like what aunty used to make. If I started talking about Ooty the story will keep on going like this so I am stopping here and let's check the recipe..... 
INGREDIENTS:---
For Badaga masala powder :
Red chillies  ---   4
Coriander seeds  ---   3 tea sp
Cumin seeds  ---  1/2 tea sp
Fennal seeds  ---  1/2 tea sp
Black pepper  --- 1 tea sp
Roasted chana dal (dhalia) --  2 tea sp
Channa dal ---  1 tea sp
Toor dal ---  1 tea sp
Rice   ---  1 te asp
Turmeric powder  ---  1/4 tea sp
Fenugreek seeds  ---  1/4 tea sp
 Dry roast all above ingredients in a pan and grind in to a fine powder, store it in a air tight container.
INGREDIENTS FOR GRAVY:--
Potatoes  ---  3 peeled and cut in to big cubes
Dry green peas  ---  1 cup soaked in water for over night
Pearl onion  ---  10 peeled and chopped
Tomato   ---  1 big chopped
Green chillies ---   3 slit
Garlic   ----  3 cloves crushed
Ginger   ----  1 inch piece crushed
Badaga masala powder   ---  2 tea sp
Coriander powder   ---  1/2 tea sp
Turmeric powder  ---  a pinch
Mustard seeds  ---  1 tea sp
Coriander leaves   ---  2 tab sp chopped
Salt to taste
METHOD:---
1. Pressure cook soacked peas, potato cubes, crushed garlic and ginger, Badaga masala powder, coriander powder, cook for three whistles.
2. Heat oil in a pan add mustard seeds let them splutter then add chopped onion and fry till brown.
3. Now add tomato, turmeric powder,salt to taste and cook till tomatoes turn soft.
4. Take out the potatoes from pressure cooker and lightly mash the potatoes and add to onion and tomato mixture, again mash lightly and mix well.
5. Now add remaining cooked peas mix well and bring to a full boil, stir in between if gravy is too thick add little water cook for a while.
6. Add chopped coriander leaves and switch off the heat.
Serve with rice and a stir fry but we enjoyed it with roti.

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