Authentic Kerala-Style Olan Recipe: A Staple of South Indian Cuisine

Ingredients

  • 200 grams of Ash gourd
  • 1/2 cup of Red cowpeas
  • 2 Green chillies
  • 1 cup of Coconut milk (thin)
  • 1/2 cup of Coconut milk (thick)
  • 10-15 Curry leaves
  • 1 tablespoon of Coconut oil
  • Salt to taste

Steps and instructions

  1. Soak the red cowpeas in water for at least 4 hours, then drain.
  2. Cook the soaked cowpeas in a pressure cooker with sufficient water for about 10 minutes.
  3. While the cowpeas are cooking, peel the ash gourd and cut it into small cubes.
  4. Slit the green chillies lengthwise.
  5. In a pan, combine the cooked cowpeas, ash gourd cubes, slit green chillies, thin coconut milk, and salt.
  6. Cook the mixture on medium heat until the ash gourd becomes soft.
  7. Add the thick coconut milk and simmer for a few minutes.
  8. Turn off the heat, then add the curry leaves and coconut oil. Stir well.
  9. Allow the olan to sit for a few minutes before serving to allow the flavors to meld.

Tools for making

Recipe variations

  • Instead of ash gourd, you can use pumpkin or yellow squash.
  • For a spicier version, add more green chillies or include some red chilli powder.
  • Add a pinch of turmeric powder for a vibrant yellow color.
  • Include some grated ginger for added flavor.
  • For a creamier texture, replace the thin coconut milk with thick coconut milk.
  • To make it vegan, substitute coconut oil with vegetable oil.
  • If red cowpeas are not available, you can use black-eyed peas or kidney beans as a substitute.
  • For a nutty flavor, you can add a handful of roasted cashews or peanuts.
  • If you prefer a tangy taste, squeeze a little lemon juice before serving.

Recipe overview

Olan is a traditional Kerala side dish that is a staple in many households and during festivals. This simple yet flavorful dish features ash gourd and red cowpeas cooked in a rich coconut milk gravy, accented with green chillis and curry leaves. The dish is finished with a drizzle of coconut oil for an added layer of flavor. Despite its simplistic preparation, Olan is a beautifully balanced dish that pairs well with rice. The creamy coconut milk softens the heat from the chillies, while the cowpeas and ash gourd provide a satisfying texture. This recipe will guide you through making your own Olan at home. Expect a mild, comforting dish that will transport you straight to the heart of Kerala with every bite.

Common questions

  1. Can I use canned cowpeas instead of soaking and cooking them?
    Yes, you can use canned cowpeas as a time-saving alternative. Just make sure to rinse them well before adding to the recipe.
  2. Can I substitute ash gourd with any other vegetable?
    Traditionally, ash gourd is used in olan for its unique taste and texture. However, you can substitute it with pumpkin if ash gourd is not available.
  3. What if I don't have thin coconut milk?
    If you don't have thin coconut milk, you can dilute the thick coconut milk with some water to achieve a similar consistency.
  4. Can I use dried curry leaves instead of fresh ones?
    While fresh curry leaves provide the best flavor, you can use dried curry leaves if fresh ones are not available. Just remember to use a smaller quantity as dried curry leaves are more concentrated.
  5. Is there a vegan version of olan?
    Yes, olan is inherently a vegan dish since it is made with coconut milk and vegetables. Just make sure to use a vegan-friendly cooking oil, such as coconut oil.

Serving dishes and utensils

  • Serving Bowls - Use bowls to serve the olan to your guests.
  • Spoons - Provide spoons for your guests to serve themselves the olan.
  • Rice - Serve the olan alongside some steamed rice for a complete meal.
  • Pickle - Serve some pickle on the side for added flavor.
  • Papadum - Accompany the olan with some crispy papadum for a delightful crunch.

Origin stories

Olan is a traditional dish from Kerala, a state on the southwestern coast of India known for its rich culinary heritage. This simple, yet flavorful dish is an integral part of the Onam Sadya, a grand vegetarian feast prepared during the annual harvest festival of Onam. What makes Olan stand out in the spread of over 26 dishes in the Sadya is its simplicity and lightness. It's a delicate balance of mellow flavors with the sweetness of coconut milk and ash gourd, spiced mildly with green chillies. This humble dish is a testament to the saying that simplicity is the ultimate sophistication, reminding us that sometimes the most basic ingredients, when combined with love and care, can create the most memorable meals.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.