OLAN RECIPE

    Olan is the simplest of all traditional dishes of Kerala (South India) which is mildly spiced with subtle flavours without compromising with the tastes. A traditional Kerala Sadhya is incomplete without Olan on the menu. Olan is a creamy dish cooked with Ash Gourds, Pumpkins and Cow Peas/Red Beans enriched in Coconut Milk. What makes this Olan recipe special is a drizzle of Coconut Oil and fresh Curry Leaves which gives a fresh aroma.
     As such, Olan is a bland dish. The objective of serving Olan in a Sadhya is to enhance the taste of other dishes. Olan is prepared in different ways in different regions of Kerala. In the ‘Madhya Thiruvithamkoor style’- the region comprising of  Kottayam, Pathanamthitta, Alappuzha, parts of Kollam and Idukki. They add a lot of coconut milk while preparing Olan. However, in Palakkadan style, they do not add coconut milk and that is how my mother makes. Sometimes she doesn't add the Cows Peas/Red Beans to the Olan recipe, just the Gourds cooked along with slit Green Chillies and finally served with a drizzle of Coconut Oil.


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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time for Beans - 6-8 Hours/Overnight
Cooking Time - 15 - 20 Minutes

 

HOW TO MAKE OLAN

OLAN RECIPE

INGREDIENTS:

For Olan:

Ash Gourd - 1 Cup
Yellow Pumpkin - 1 Cup
Cow Peas -1/2 Cup
Red Beans - 1/2 cup
Green Chillies - 3-4 Nos.
Thin Coconut Milk - 1 Cup
Thick Coconut Milk - 1/2 cup
Curry Leaves - 2 Sprigs
Coconut Oil - 1 Tablespoon
Salt - To Taste
Sugar - a Pinch (Optional)

METHOD :

To Soak & Cook the Cow Peas & Red Beans:

• Clean, Wash & Soak the Cow Peas & Red Beans in ample of Water overnight or at least for about 6–8 hours.
• Alternatively can soak in hot water for about 3–4 hours.
• Once soaked, discard the water used for soaking.
• Pour 3 Cups of Water to the soaked Beans & Pressure cook for 2 Whistles on a high flame.
• Lower the flame and cook for another 3–4 Whistles.
• The Beans shouldn't be overcooked.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

 

For Olan :

• Remove the skin from the Ash Gourd and Yellow Pumpkin.
• Cut the vegetables into 1" Cubes and keep it aside.
• Once the bean is cooked, add the cubed Ash Gourd & Pumpkin along with a dash of Salt.
• Add Green Chillies slit into two and a sprig of Curry Leaves.
• Add a dash of Salt along with the above ingredients.
• Pour thin Coconut Milk and cook the vegetables on a medium-low flame.
• Stir the vegetables occasionally, otherwise, the Coconut Milk may curdle.
• Once the Vegetables are cooked, pour in the Thick Coconut Milk along with a pinch of Sugar.
• Cook this on a very low flame, gently stir the mixture.
• Do not allow the mixture to boil, which may curdle the Olan.
• Switch off the flame.
• Drizzle Coconut Oil and add another sprig of Curry Leaves to the Olan.
• Cover the dish and leave it aside for at least 10–15 minutes before serving.
• This will help the Vegetables & Beans absorb the flavours from the Coconut Milk, Coconut Oil & Curry Leaves.
• Serve Olan as one of the side dishes in a Sadhya(banquet) or serve it as a side dish along with Rice for a simple Lunch Menu.

For HOW TO MAKE COCONUT MILK, Click here...

NOTES :

• I have used both Cow Peas (black-eyed Peas) & Red Bean in the Olan Recipe.
• Can use both or just any one variety of bean in the recipe.
• Can cook the Beans in a Sauce Pan or in a Pressure cooker.  Cook accordingly.
• The Beans shouldn't be overcooked.
• Similarly, you can use either Ash gourd or Pumpkin, or both the vegetables in the recipe.
• Adjust the number of Green Chillies to suit your spice level.
• Olan is a mildly spiced and seasoned dish.
• The smell of Coconut Oil & Curry Leaves gives an authentic flavour to this recipe.
• I have used fresh homemade Coconut Milk in the recipe.
• Olan should be slightly thick & creamy. Adjust the consistency of the Olan to suit your preference.