Any feast in Kerala is incomplete without this side dish. Olan is a mandatory dish of Kerala cuisine made with Raw Pumpkin or Ash gourd. The veggies boiled in coconut milk tastes yummy, soft and very mild with the flavours of coconut oil and green chillies. Since the legume is added with pumpkin no doubt it is a healthy and rich side dish to be served during festivals.
Ingredients for making Olan:
Raw pumpkin
(not yellowish pumpkin, it must be greenish yellow) – ½ kg
(not yellowish pumpkin, it must be greenish yellow) – ½ kg
Red cow peas/ Thatta payaru / Karamani
(soaked overnight and boiled) – 2 table spoons
(soaked overnight and boiled) – 2 table spoons
Slitted green
chillies – 4 to 5
Coconut milk
– 1 cup first milk / thick milk
Coconut milk - Thin milk / diluted milk 3 cups
Coconut milk - Thin milk / diluted milk 3 cups
Coconut oil –
2 tea spoons
Curry leaves
Method for making Olan:
Cut the
pumpkin into thin square pieces.
Soak the peas overnight, boil it in pressure cooker and keep aside.
Boil the
pumpkin pieces with thin coconut milk and slitted green chillies.
Don’t over boil them. When they are just cooked add the boiled peas and thick coconut milk.
Mix well and after a minute switch off the stove and remove the pan from the stove. Add coconut oil, salt and curry leaves.
Don’t over boil them. When they are just cooked add the boiled peas and thick coconut milk.
Mix well and after a minute switch off the stove and remove the pan from the stove. Add coconut oil, salt and curry leaves.
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