Olan
Olan, from above
VegVeganKerala

Olan

Ash gourd and cowpeas in coconut milk. The quietest dish on the sadya, and proud of it.

35 minTime
5 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 35 minutes come after.
The gentle one3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
245kcalsame
5 gproteinsame
6 gfibresame
35minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ash gourd (winter melon)3 cups, thin squares
Lobia, dry (dried black eyed peas)⅓ cup red cowpeas (vanpayar) or lobia, dry
Green chilli3, slit
Waterfor cooking
Thin coconut milk1¼ cups
Thick coconut milk⅔ cup
Coconut oil1 tbsp
Curry leaves2 sprigs
Saltto taste

Method

5 steps
  1. 1Pressure cook the soaked cowpeas in water for 3 to 4 whistles. Let pressure release naturally.
  2. 2Cook the ash gourd and green chillies in the thin coconut milk with salt.
  3. 3Add the cooked beans and simmer for 2 minutes.
  4. 4Stir in the thick coconut milk and turn off the heat as soon as it is hot.
  5. 5Top with raw coconut oil and crushed curry leaves. Cover and rest for a few minutes.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Olan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kerala parotta60 min
Bread or rice Jeera rice30 min
With a main Karimeen pollichathu60 min
With a main Nadan kozhi curry50 min
To drink Kulukki sarbath5 min
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