Ingredients
- 1 cup (peeled and diced) pumpkin)
- 1/2 cup (black-eyed peas, soaked for at least 4 hours) or Cowpeas
- 1 cup (thick) Coconut Milk
- 1/2 cup (thin) Coconut Milk
- 1-2 (slit) Green Chilies
- 1-2 tablespoons Coconut Oil
- to taste Salt
- 1-2 Curry Leaves
Directions
Olan is a traditional dish from Kerala, India, known for its delicate flavors and nutritious ingredients. It primarily consists of diced pumpkin, cowpeas, and coconut milk, creating a harmonious blend of sweetness and creaminess. This dish is typically seasoned with green chilies and curry leaves, enhancing its aroma and taste. Often served as part of a larger meal, Olan is celebrated for its simplicity and is a staple during festivals and special occasions. It’s a delightful representation of Kerala‘s rich culinary heritage.
Tips
• You can adjust the spice level by adding more or fewer green chilies.
• For a richer flavor, you can add more coconut oil or use fresh coconut for garnishing.
Steps
1 Done | Preparation of Cowpeas• Drain the soaked cowpeas and rinse them well. • Cook the cowpeas in water until they are soft but not mushy. Drain and set aside. |
2 Done | Cooking Pumpkin• In a pot, add the diced pumpkin and enough water to cover it. • Add salt and the slit green chilies. • Cook until the pumpkin is tender. |
3 Done | Combining Ingredients• Once the pumpkin is cooked, add the cooked cowpeas to the pot. • Stir in the thin coconut milk and let it simmer for a few minutes. |
4 Done | Adding Thick Coconut Milk• Reduce the heat and add the thick coconut milk. • Stir gently and let it heat through without boiling. |
5 Done | Finishing Touches• In a separate small pan, heat coconut oil and add curry leaves. Sauté for a few seconds until fragrant. • Pour this tempering over the Olan. |
6 Done | ServingServe hot with rice or as part of a larger Kerala meal. Enjoy your delicious Olan! |
