Olan
Veg
Vegan
A subtly flavoured sadya dish of ash gourd (white pumpkin) and black-eyed peas cooked in thin coconut milk with green chillies and curry leaves. Its gentle, understated taste is considered a palate cleanser amid the bold sadya courses.
Cuisines
Travancore
Kerala
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | ash gourd (winter melon), peeled and diced |
| 1 cup | red cowpeas (vanpayar), cooked |
| 1 cup | thick coconut milk |
| 1 cup | thin coconut milk |
| 2 tablespoons | coconut oil |
| 2 | green chilies, slit |
| 1 sprig | curry leaves |
| — | salt to taste |
Instructions
- 1 In a pot, add the diced ash gourd and thin coconut milk. Cook on medium heat until the ash gourd is tender.
- 2 Add the cooked red cowpeas to the pot and stir well.
- 3 Add the slit green chilies and salt to taste. Mix everything together.
- 4 Pour in the thick coconut milk and gently mix. Cook on low heat for a few minutes, ensuring it does not boil.
- 5 In a separate pan, heat coconut oil and add curry leaves. Fry for a few seconds until aromatic.
- 6 Pour the tempered curry leaves and coconut oil over the Olan. Mix gently and remove from heat.
- 7 Serve warm with steamed rice.
Tips
For a richer taste, use freshly extracted coconut milk.