Kerala Olan Recipe with Pumpkin and Black Eyed Beans (Coconut Milk Vegetable Stew)
The Kerala Olan is a staple and a simple delicious dish from Kerala that is healthy and nutritious. The Olan recipe is made with yellow pumpkin or the white pumpkin also known as the ash gourd. It’s a mild stew that is delicately spiced with green chillies, flavored with curry leaves and coconut milk. It is also a dish that is served during the Onam Sadya meal of the Onam festival.
Olan is yet another inevitable dish on the traditional Sadya menu. This dish is very subtle in flavor and avoids the use of any spices or masala. The mildly sweet coconut milk, crushed curry leaves and aromatic coconut oil gives this dish a spectacular clean fresh flavor.
Here are a few more Kerala Recipes
- 250 gram Vellai Poosanikai (Ash gourd/White Pumpkin) , peeled, cut into chunks
- 1/4 cup Black Eyed Beans (Lobia)
- 2 to 3 Green Chillies , slit lengthwise
- 250 ml Coconut milk
- Salt , to taste
- 2 sprig Curry leaves
- 2 teaspoons Coconut Oil
How to make Kerala Olan Recipe with Pumpkin and Black Eyed Beans (Coconut Milk Vegetable Stew)
To begin making the Kerela Style Olan with White Pumpkin, soak the beans in water for 2 to 3 hours and cook until soft. Keep aside. See How to Cook Lentils and Legumes
Steam the ash gourd (white pumpkin) or the yellow pumpkin with salt, until soft and cooked completely. Be careful not to overcook them, it should hold it's shape. See How To Cook Vegetables
In a heavy bottomed sauce pan; add in the cooked ash gourd / pumpkin, the coconut milk, curry leaves and green chillies. Stir well and bring the mixture to a brisk boil.
Adjust gravy to get the right consistency by adding a little water if you want to make it little thinner. Make sure the gravy is not too watery. Finally add in the coconut oil and simmer for a few more minutes.
Turn off the heat, cover the pan and allow it to rest for about 10 minutes. This brings out the flavors from the curry leaves, green chillies and coconut. Transfer the olan to a serving bowl.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".