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Kerala Olan

Olan is a traditional dish from Kerala cuisine. It is a part of the sadya menu. Olan pairs well with hot steamed rice.

Ingredients

  • 2 cups of grated coconut
  • 250 grams ash gourd
  • 1/3 cup lobia
  • 2 green chilli
  • curry leaves
  • For the seasoning :
  • 2 teaspoon coconut oil
  • 1/4 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1 green chilli
  • a few curry leaves

Instructions

  • Soak the red cow peas overnight.
  • Put the grated coconut in  a cup of warm water and keep it aside for half an hour.
  • Grind it and make a puree. Extract the puree. Keep the thick milk aside.
  • Add half a glass of  water and grind it again. Extract and repeat the process, this is the thin milk. We will be using the thin milk in the beginning.
  • Peel the ash gourd skin and cut into cubes. Be careful as you remove the hard skin, lest you hurt yourself.
  • Cook the cow pea for one whistle in the pressure cooker.
  • In a pan, put the ash gourd pieces, boiled cow pea, thin coconut milk and boil on a medium flame. Add curry leaves and green chilli to it.
  • Once the ash gourd is tender, add the thick coconut milk to it. Put salt. Cook for a minute and turn off the stove.
  • Make seasoning with coconut oil and pour it.
  • Olan is ready to serve.

Notes

White cow pea may be used instead of the red one.
Do not overcook the cow pea or the ash gourd.
You can use store bought coconut milk.
Coconut oil is commonly used in the preparation of Kerala dishes. You can use any neutral oil.
Do not cook for long time after adding the thick coconut milk.