Kerala Olan is a light and mildly flavoured curry made with tender ash gourd and red cowpeas, gently cooked in coconut milk. It has a delicate, slightly sweet taste with hints of green chilli and curry leaves, making it soothing and comforting. Olan is an essential part of Kerala Sadya meals, often served during festivals like Onam. Its simple flavours and creamy texture balance out the spicier dishes on the plate, bringing a calming touch to the meal.
Ingredients
UNITSIngredients
1/2 cupRed cowpeas (karamani)
2 cupsAsh gourd (kumbalanga)
4Green chillies
1 cupThin coconut milk
1/4 cupThick coconut milk
2 sprigsCurry leaves
to tasteSalt
1 tbspCoconut oil
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Directions
Description - Step 1
Cook The Cowpeas
Drain and rinse the soaked cowpeas. In a pressure cooker, combine the cowpeas with 1 cup water and 1/2 tsp salt. Pressure cook for 1 whistle on medium heat. Let the pressure release naturally before opening the lid. The cowpeas should be just cooked but not mushy. Drain any excess water and set aside.
Description - Step 2
Cook The Ash Gourd
While the cowpeas cook, peel and cube the ash gourd. Place the cubes in a pan with the thin coconut milk, 1 tsp salt and 1 sprig curry leaves. Cover and cook on medium heat until the ash gourd is tender but not overcooked, about 8-10 minutes.
Description - Step 3
Combine The Ingredients
Once the ash gourd is cooked, add the boiled cowpeas to the pan. Stir gently to combine. Taste and adjust salt if needed. Reduce the heat to low.
Description - Step 4
Finish The Curry
Pour in the thick coconut milk and add the slit green chillies. Simmer for 2-3 minutes on low heat without letting the curry come to a boil. Take off the heat.
Description - Step 5
Temper And Serve
In a small pan, heat the coconut oil. Add the remaining curry leaves and let them crisp up for a few seconds. Pour this tempering over the Olan curry. Cover and let the flavours meld for 5 minutes before serving.
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