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Olan

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A gentle sadya curry of ash gourd and red cowpeas simmered in coconut milk and finished with raw coconut oil and curry leaves.

Region: KeralaOccasion: Onam and Vishu sadya; everyday mealsTime: 35 min + soaking cowpeasServes: 4Vegan

Ingredients

  • 2 cups ash gourd (kumbalanga), cut into thin squares
  • ¼ cup red cowpeas (vanpayar), soaked 6 hours
  • 3–4 green chillies, slit
  • 1 cup thin and ½ cup thick coconut milk
  • Salt to taste
  • 1 tbsp coconut oil
  • A sprig of curry leaves

Method

  1. Pressure-cook the soaked cowpeas until soft but whole.
  2. Cook the ash gourd and green chillies in the thin coconut milk with salt until tender.
  3. Add the cooked cowpeas and simmer for 2 minutes.
  4. Pour in the thick coconut milk, heat gently without boiling and turn off the heat.
  5. Pour the raw coconut oil on top, add curry leaves and cover for a few minutes before serving.

History

Olan uses no spices except green chilli, which makes it one of the mildest dishes of the Kerala sadya, the vegetarian feast served on a banana leaf.

Significance

Olan is part of the Onam and Vishu sadya and balances the spicier dishes on the leaf.

Sources