Olan

Name: Olan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Malayali
Ingredients: 400 g ash gourd (white pumpkin); 80 g Black-eyed peas; 200 ml thin coconut milk; 100 ml thick coconut milk; 3 pieces Green chillies; 1 sprig Curry leaves; 15 ml Coconut oil; 6 g Salt

A delicately flavoured Onam sadya stew of ash gourd and black-eyed peas cooked in thin then thick coconut milk with a whisper of coconut oil.

🇮🇳India· Kerala

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 140 kcal

Ingredients

0 of 8 gathered

Servings

400 g ash gourd (white pumpkin) — cut into thin slices
80 g Black-eyed peas — soaked and boiled
200 ml thin coconut milk — second extract
100 ml thick coconut milk — first extract
3 pieces Green chillies — slit
1 sprig Curry leaves
15 ml Coconut oil — raw
6 g Salt — to taste

Equipment

•Heavy-bottomed pot

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 8 g
carbs: 14 g
fibre: 3 g
protein: 4 g
calories: 140 kcal

Instructions

1
Cook the boiled black-eyed peas, ash gourd slices, thin coconut milk, and slit green chillies together. Cook until the gourd turns translucent.
2
Add salt. Simmer gently on low heat for 8-10 minutes.
3
Pour in the thick coconut milk. Warm it through gently without letting it boil hard.
4
Turn off the heat. Add the curry leaves and raw coconut oil.
5
Cover the pot for a few minutes to let the flavours blend before serving.