Olan





Onam is round the corner and it is time to delve into some traditional dishes. Olan is a mild preparation served in a Onasadya. It also tastes good if served with papad or a tangy curry like theeyal.


the recipe

Ashgourd / white pumpkin - 250 gms
Pumpkin - 250 gms
Red Oriental bean (Cowpea bean) - 100 gms
Coconut milk :
First Extract - 1/2 cup
Second Extract - 3/4 cup
Green Chillies - 5 - 7
salt - to tast

for the tempering

oil, preferably coconut oil - 1 tbsp
curry leaves - 1 sprig

Soak the beans overnight and cook it. Cut the ashgourd and pumpkin into flat cubes. Cook the ashgourd in the second coconut milk extract for 5 minutes. Then add pumpkin, green chillies  and salt. When cooked add the cooked beans and first extract of coconut milk.

Heat oil in a pan and fry the curry leaves. Pour it on the ashgourd and pumpkin mixture. Olan is ready.

No comments:

Post a Comment

Try it and let me know if you wanted to make some changes or if you made some changes and share the idea!

Spicy Brinjal and Potato Stir Fry

Brinjal is one of my favourite vegetables. Growing up in the hillstation Valparai we had our own patch of vegetable garden and we use...