Ladle the Olan curry into a deep serving bowl, making sure to scoop up plenty of ash gourd and cowpeas. Pour any remaining coconut milk over the top. For a more traditional touch, you can also serve Olan in a clay pot (manchatti), which adds a rustic charm and helps keep the curry warm. If you're preparing a thali-style meal, portion the Olan into a small katori and place it alongside rice, pickle, and other sides for a balanced South Indian spread

Serve Kerala Olan with steamed red rice for a traditional base. A crispy pappadom on the side adds a nice crunch. To complete the meal, pair it with parippu curry (moong dal with ghee and coconut) or a tangy sambar poured over rice. For more variety, add a spoon of avial—a hearty mixed vegetable curry—or a simple rasam to follow. These warm, spiced mains balance the mellow flavours of Olan beautifully, while thoran, pickle, and buttermilk (moru) round out the plate with texture, acidity, and cooling notes.

To finish, garnish the Olan with a few crisp-fried curry leaves reserved from the tempering. Drizzle a little coconut oil over the top to bring out its gentle aroma. For a fresh touch, add a few thinly sliced green chillies. You can also drizzle a spoonful of thick coconut milk just before serving for a soft, glossy finish. A sprinkle of cooked red cowpeas on top adds a bit of texture and colour. Do keep the garnishes minimal, as Olan is meant to remain light, clean, and delicate in flavour.