Olan
Instructions:
1. Prepare the Beans
- Soak black-eyed beans overnight.
- Pressure cook them with a little salt for 2 whistles. Set aside.
2. Cook the Vegetables
- In a pan, heat coconut oil and add ash gourd, pumpkin, slit green chilies, and salt.
- Pour in the thin coconut milk and let it cook until the vegetables are tender.
3. Add Final Ingredients
- Add thick coconut milk and the cooked beans.
- Simmer on low heat for 5 minutes. Do not boil.
4. Finish and Serve
- Stir in curry leaves and mix well.
- Serve hot with steamed rice.
Special Comments
Olan is a simple yet flavorful Kerala dish that highlights the delicate balance of coconut milk and vegetables. The subtle sweetness of pumpkin and the creaminess of coconut milk make it a comforting side dish that pairs beautifully with steamed rice and other Kerala-style curries.
Olan
Notes/ Precautions
Avoid boiling the thick coconut milk to maintain its rich texture.
Use fresh coconut milk for an authentic taste and creamy consistency.
Adjust green chili quantity based on your spice preference.
Ensure the vegetables are soft but not mushy for the best texture.