Kerala Olan – Onam Recipe
Olan is a delectable curry originating from Kerala cuisine, prepared with white pumpkin (ash gourd), cowpeas (red lobia or chawli), and coconut milk.
Ingredients
- 1/2 cup Black-eyed beans (vanpayar)
- 2.5 - 3 cups Ash gourd (kumbalanga) (cut into cubes)
- 3-4 Green chilli (slit lengthwise)
- 3.5 cups Water
- 3/4 - 1 cup thick coconut milk
- Salt
- Curry leaves
- Coconut oil
Instructions
- Pressure cook the beans (vanpayar) with 1.5 cups water (refer notes). Strain the stock and keep aside the cooked beans. The beans should not be over cooked, and it should retain its shape.
- Cook together ash gourd, green chilli, salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked, and it should retain its shape.
- Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.
- The curry has a thick consistency.
Notes
I didn't soak the beans before cooking. I pressure cooked it directly. After the first whistle reduced the flame to low-medium and cooked for 6-7 whistles. Kept closed till pressure drops. I didn't add the stock of cooked beans to the curry. However, in some recipes, they add it to the curry, and it gives a reddish tint to Olan. The curry tends to thicken as it rests.
Nutrition
Calories: 778kcalCarbohydrates: 56gProtein: 19gFat: 57gSaturated Fat: 49gSodium: 1097mgPotassium: 1116mgFiber: 11gSugar: 8gVitamin A: 755IUVitamin C: 422.3mgCalcium: 286mgIron: 14.5mg
Tried this recipe?Let us know how it was!