Olan – Kerala Olan | Onam Sadya | Olan
Olan is a traditional Kerala dish and is a must dish during Sadyas, grand festival feast of Kerala. This authentic recipe is so easy to prepare. It is made with coconut milk and ashgourd ( pumpkin can also be added ) as the main ingredients. I just love the taste of mild spices and awesome flavor of coconut in this dish. The healthy cowpeas also adds more taste to this simple dish.
Cowpeas / vanpayar / black-eyed peas - ½ cup
Ashgourd / Poosananikkai / Kumbalanga – 250 g
Green chilly - 2 or 3
Coconut - ½
Curry leaves - handful
Coconut oil - 2 tsp
Salt to taste
1 of 12
Wash and soak cowpeas for 1 to 2 hrs.
Pressure cook with enough water and little salt.
Strain the water / stock and keep aside the cooked beans.
Take care the beans shouldn’t be overcooked to mushy. It should retain its shape.
Grate coconut to small pieces.
Take it in a mixer, add little water and grind it to paste.
Strain and extract thick coconut milk.
Now add again1 cup of water and grind further for a minute.
Strain the extract the second / thin coconut milk out of it.
Keep both the coconut milk separately in cups.
Peel and chop ashgourd into small pieces.
Heat a kadai / fry pan.
Add the ashgourd pieces, green chilly slit lengthwise and saute for a minute.
Add 1 cup of thin / second coconut milk and cook the veg covered.
Keep the flame in medium low, and stir once in a while.
Once the ashgourd is tender ( take care, ashgourd also should not be overcooked ) add the cooked beans.
Now add the thick ( first ) coconut milk and fresh curry leaves.
Simmer the flame and allow to cook for 3 to 5 mins.
Turn off the flame. ( the curry tends to thicken as it rests)
Drizzle 1 to 2 tsp of coconut oil on top.
Authentic and delicious Olan is ready.
Olan goes well with steamed rice and pappad.