Olan

Olan

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

Build a full meal around Olan

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Ash Gourd 1 cup Ash Gourd , peeled and diced
Red Cowpea 1 cup Red Cowpea , cooked
Coconut Milk 1 cup Coconut Milk , thick
coconut oil 2 tablespoons Coconut oil
Green Chili 2 Green Chili , slit
Curry Leaf 1 sprig Curry Leaf
salt — Salt , to taste

Instructions

  1. 1 In a pot, add the diced ash gourd and thin coconut milk. Cook on medium heat until the ash gourd is tender.
  2. 2 Add the cooked red cowpeas to the pot and stir well.
  3. 3 Add the slit green chilies and salt to taste. Mix everything together.
  4. 4 Pour in the thick coconut milk and gently mix. Cook on low heat for a few minutes, ensuring it does not boil.
  5. 5 In a separate pan, heat coconut oil and add curry leaves. Fry for a few seconds until aromatic.
  6. 6 Pour the tempered curry leaves and coconut oil over the Olan. Mix gently and remove from heat.
  7. 7 Serve warm with steamed rice.

Tips

For a richer taste, use freshly extracted coconut milk.