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Ingredients

Adjust Servings:

	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

Nutritional information

Approx 150

Calories

5-7 grams

Protein

20-25 grams

Carbohydrates

6-8 grams

Fat

4-5 grams

Fiber

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Olan

Name: Olan
Prep time: 10 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: pumpkin): 1 cup (peeled and diced); Cowpeas: 1/2 cup (black-eyed peas, soaked for at least 4 hours) or; Coconut Milk: 1 cup (thick); Coconut Milk: 1/2 cup (thin); Green Chilies: 1-2 (slit); Coconut Oil: 1-2 tablespoons; Salt: to taste; Curry Leaves: 1-2

A Traditional Kerala Delight

Features:

Cuisine:

Indian

Olan is a traditional Kerala dish made with a combination of pumpkin, cowpeas, and coconut milk. It's a delicious and healthy dish often served as part of a larger meal, especially during festivals.

25-30 minutes
Serves 4
Medium

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.

Share It: Let's Cook Together!

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	Serving Serve hot with rice or as part of a larger Kerala meal. Enjoy your delicious Olan!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.