Olan recipe | Kerala onam sadya olan recipe

Olan recipe a quite essential sidedish in the Onam Sadya menu made with ashgourd,cowpeas and fresh coconut as main ingredients, it is so easy to make and tastes delicious.

Olan recipe with step by step pictures and video.Easy kerala onam sadya olan recipe with video.

Olan is quite essential part of Onam Sadya Menu. Have you ever craved for a dish which you havent tasted in your life time…? Yes this is what happened to me… dont really know where I fell in for this olan either the look of it or my friends influence not really sure…I wanted to try olan since last year but somehow missed to post it…this year when I compiled the list of dishes to post for onam, olan topped the list :)I first got the recipe from my friend(mittus friends mother) and tried it instantly…and we all loved it to the core.

It is a very simple dish to make with pure coconut milk flavour….yummy is an understatement I say 🙂 It is creamy and thick so that while serving in banana leaf its easy to serve.

Olan Recipe Video

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Olan recipe

Olan recipe an integral part of onam sadya menu

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1 and 1/2 cups white ash gourd
• 1/2 cup cowpeas
• 2 nos green chillies slitted
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• a small sprig curry leaves
• 1 tsp coconut oil
• salt to taste
• water as needed

Instructions

• Peel of the skin of ashgourd and chop them into bite sized pieces,Set aside.Soak the bean overnight and pressure with little water until the bean turns soft but not mushy may be for 5 whistles(I made a little more than 1/4 cup for sundal),Set aside.Heat up 1/2 cup of water along with 1 cup thin coconut milk - add ashgourd and green chillies to it.
• Cook till the veggie turns soft(not mushy it should hold its shape).Then add cooked beans, required salt and thick coconut milk.
• When its about to boil switch off.Add curry leaves and drizzle coconut oil and add it to the curry.
• Serve warm with rice or any variety rice.

Notes

• Make sure you cook both ashgourd and bean slightly mushy so that it absorbs the coconut milk flavour well and blends well.
• Also after thick coconut milk is added dont cook for more time as it will start to curdle.
• Coconut milk enhances the flavour of the curry.I cooked the bean with very little water(just immersing level).You can either pressure cook cowpeas or open cook in a pot too.But if you want to open cook then soak the bean overnight.If you forget to soak then pressure cooking is the best and easiest option.
• Give an hrs resting time atleast for the veggies and bean to absorb the curry well.
• I used homemade coconut milk, you can use coconut milk powder or readymade coconut milk which comes in cartons too.
• You can even use yellow pumpkin along with ashbourd for this curry.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Method:

1. Peel of the skin of ashgourd and chop them into bite sized pieces,Set aside.Soak the bean overnight and pressure with little water until the bean turns soft but not mushy may be for 5 whistles(I made a little more than 1/4 cup for sundal),Set aside.Heat up 1/2 cup of water along with 1 cup thin coconut milk – add ashgourd and green chillies to it.
   
2. Cook till the veggie turns soft(not mushy it should hold its shape).Then add cooked beans, required salt and thick coconut milk.
   
3. When its about to boil switch off.If you are scared if coconut milk will curdle then switch off wait for 5 mins then add coconut milk.Add curry leaves and drizzle coconut oil and add it to the curry.

Serve warm with rice or any variety rice.

My Notes:

• Make sure you cook both ashgourd and bean slightly mushy so that it absorbs the coconut milk flavour well and blends well.
• Also after thick coconut milk is added dont cook for more time as it will start to curdle.
• Coconut milk enhances the flavour of the curry.I cooked the bean with very little water(just immersing level).You can either pressure cook cowpeas or open cook in a pot too.But if you want to open cook then soak the bean overnight.If you forget to soak then pressure cooking is the best and easiest option.
•  Give an hrs resting time atleast for the veggies and bean to absorb the curry well.
•  I used homemade coconut milk, you can use coconut milk powder or readymade coconut milk which comes in cartons too.
• You can even use yellow pumpkin along with ashgourd for this curry.