Coming to the second Side dish for the week, under BM#57, I have yet another Onam Sadya recipe, The Olan! Though we all love Kerala dishes and make some of them regularly as the Avial etc, few traditional dishes like the Olan, Kootu Curry were never made before.
So while preparing for the Kerala Sadya feast, I wanted to make Olan. I conveyed to Amma that I wanted Black-eyed Peas to be soaked, I was not sure if I would be making it as the dishes because of time constrain.
On hearing that Amma had indeed soaked the beans, I decided to go ahead at the last moment. When I read the recipe, I realized it was pretty much easy to make. I used only Pumpkin and Black Eyed Peas in this Olan. Ash gourd is also added, however, I forgot to get it. This Olan recipe is very much similar to the Kerala Stew that is made for the Appam. Guess the vegetables lend a different taste plus some omission seems to matter.
Whatever it is, we ended up enjoying a delicious meal!
Between the coconut milk is homemade, extract fresh from fresh coconut. Though some always complain about the tedious process it becomes extracting the milk from the coconut, I am so used to it as I make Tomato Kurma and Kerala Stew with fresh coconut for Breakfast on alternate Sunday.
I adapted my recipe from here
Olan Recipe - Kerala Olan Recipe
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4
Ingredients Needed:
Cowpeas /Black Eyed Beans /Vanpayar - 1/2 cup
Ash gourd /Elavan /Kumbalanga, diced - 1 cup) (I skipped)
Pumpkin /Mathan - 1 cup (diced)
Green chilies, slit lengthwise - 3 to 4 nos
Thin Coconut milk - 1 cup
Thick Coconut milk - 1/4 cup
Curry leaves a sprig
Coconut oil 1 tbsp (I used regular oil)
Salt to taste
How to make Olan
Soak the black-eyed beans overnight. When using, change the water a couple of times, then pressure cook for 3 whistles with enough water.
Peel the outer skin of the vegetables and chop them into small pieces.
Once the pressure falls down, add the chopped vegetables and add the thin coconut milk into it. Pressure cook for another whistle.
Once the pressure falls, simmer and add salt and green chilies. Cook for 5 - 7 mins.
once the vegetables are cooked well; add the thick coconut milk into it.
Reduce the fire to low and stir it slowly until the mix is cooked well and remove from the fire.
Season with coconut oil and a sprig of curry leaves.
Mix well and cover it and allow it to stand for 10-20 minutes before serving.
Recipe
How To Make Olan | Kerala Olan Recipe
If you are looking for some more dishes, you can check Ulli Theeyal, yet another delicious Sadya dish.
Hasna Hamza Layin says
I can have this everyday... love this.. 🙂
vaishali sabnani says
I was surprised by the simplicity of this dish.. So simple yet delicious ! It was one of the most appreciated dishes from Sadya that I had cooked .
rajani says
Vegetable stew and olan might look similar, but their taste vary a lot - again depending on what you add. The stew is more of a spicy, gingery item where as olan comes out as a simple yet elegant dish. Olans flavor is mostly from green chillies and the coconut oil added finally. They both have a major common factor in coconut milk which plays a huge part in the taste.
Varadas Kitchen says
Sounds very interesting. Pumpkin and black eyed peas is a very unique combination.
Harini-Jaya R says
Love the flavors. I am amazed by the traditional Kerala meal you dished out.
Pavani N says
Love this simple and delicious dish.
Chef Mireille says
allmy fave ingredients in this one - i would definitely try
Sapana Behl says
Lovely flavors and delicious looking olan.
Priya Suresh says
Its been ages i had this olan, am yet to post this dish in my space, inviting dish.
monika says
ove the flavors. I am astonished by the customary Kerala supper you doled out
sneha datar says
I love Olan, the taste of coconut and coconut oil is awesome.
Nisha Sundar says
Thats a lovely sadya spread Valli. Olan is indeed such a flavourful dish. 🙂
Sowmya :) says
It looks delicious...so tempting
Amra Farms says
i am not a big fan of Ash Gourd. but i think i like this recipe. I could add this to the menu once a few months. I think its mostly an acquired taste. Its something about the texture of Ashgourd that is ... i dont know, wierd? but then this is a good one. Would definitely recommend this if you are NOT a fan of ash gourd. May change your perspecitve a BIT