Olan is a dish which is part of the Kerala cuisine of the state of Kerala in South India. It is prepared from white gourd, coconut milk and ginger seasoned with coconut oil. Olan has a very mild flavor. Olan is quite essential part of Onam Sadya menu.
Black-eyed beans - 1 cup
Ash Gourd - 1 cup
Pumpkin - 1 cup
Green chillies - 3 to 4, slit lengthwise
Ginger - 1/2 inch, finely chopped
Coconut milk - 1 and 1/2 cups
Salt as per taste
Curry leaves - 5 to 6
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Shallots -4, thinly sliced (optional)
Soak the beans overnight.
Pressure cook the beans until 3/4 done. The beans should not be over cooked and it should retain its shape.
Strain the stock and keep aside the cooked beans.
Cook together ash gourd, pumpkin, ginger and green chilli with salt and 2 cups water, till ash gourd becomes tender. Again, ash gourd also should not be overcooked and it should retain its shape.
Add the cooked beans to the ash gourd and mix well.
In another pan, heat oil and add mustard seeds, shallots and curry leaves.
When the vegetables are completely cooked, pour hot oil tempered into it.
Add the coconut milk and simmer for 3-4 minutes. Serve hot with plain rice.
Make sure to cook both ash gourd and bean to hold its shape and not too mushy. Also after thick coconut milk is added don't cook for more time as it will start to curdle. Olan slightly thickens after resting time.
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