Traditional Kerala dish Olan Recipe

 Olan is a traditional Kerala dish that is mild, flavorful, and rich in coconut milk. This simple yet delicious curry is typically made with ash gourd (winter melon), pumpkin, and black-eyed peas. It's a must-have dish during the Onam festival and pairs perfectly with steamed rice. The combination of tender vegetables, coconut milk, and aromatic curry leaves makes Olan a delightful addition to any meal.

Ingredients:

• 200 g ash gourd (winter melon), peeled and diced
• 200 g pumpkin, peeled and diced
• 1/2 cup black-eyed peas, soaked overnight and cooked
• 2 green chillies, slit
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• Few curry leaves
• 2 tbsp coconut oil
• Salt to taste

Instructions:

1. In a large pot, add the diced ash gourd and pumpkin along with the slit green chillies. Pour in the thin coconut milk and add enough water to cover the vegetables. Bring to a boil.
2. Add salt to the pot. Reduce the heat and simmer until the vegetables are tender.
3. Once the vegetables are cooked, add the cooked black-eyed peas to the pot and stir gently.
4. Pour in the thick coconut milk and stir to combine. Let it simmer for a few more minutes, but do not let it come to a boil.
5. In a small pan, heat the coconut oil over medium heat. Add the curry leaves, and sauté until they release their aroma.
6. Pour the tempering over the curry and mix well.
7. Turn off the heat and let the Olan sit for a few minutes to allow the flavors to meld together.
8. Serve the Olan hot with steamed rice.

Enjoy this traditional Kerala dish with its mild, creamy, and flavorful taste!