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Olan/ Ash Gourd Coconut Milk Curry

Akhila
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Olan! A Sadya Special, made with Ash Gourd / Kumbalanga, Red cowpeas & simmered in a Coconut milk-based gravy.

Sadya is the biggest vegetarian feast of Kerala, served for festivals like Onam, Vishu and of course on auspicious occasions. Out of the “n” number of Sadya special dishes, Olan stands out as a subtle curry which is light, hearty, and deliciously complements the flavours of the different Sadya curries.

The main ingredients of this dish are Ash Gourd (Kumbalanga) / Winter Melon and Red Cowpeas (Vanpayar). Both are cooked and simmered in a flavourful coconut milk-based gravy, spiced with green chilies. The coconut milk is used and cooked in two stages; 1. while cooking the ash gourd 2. to top the curry at the end with thick coconut milk.

Olan is commonly served as one among the many sides of Sadya, but can also be served as a side with boiled rice and some spicy curry. Do try out this recipe and let me know your feedbacks in the comment section below.

Interested in other Sadya recipes? Check it out here:

Sadya Recipes

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Olan / Ash gourd Coconut Milk Curry
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Olan / Ash Gourd Coconut Milk Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Olan! A Sadya Special, made with Ash Gourd / Kumbalanga,Red cowpeas & simmered in a Coconut milk-based gravy.

Course: Side Dish
Cuisine: Indian
Keyword: kerala, kerala sadya, Olan, sadya
Servings: 5
Author: Akhila
Ingredients
  • 2 cups of ash gourd/ kumbalanga (cubed)
  • ½ cup red cowpeas / vanpayar
  • 2 green chilies (slit)
  • ½ cup water
  • 1 cup thin coconut milk
  • ¼ cup thick coconut milk
  • 2 sprigs of curry leaves
  • ½ cup water
  • 1 tbsp coconut oil
  • salt (as required)
Instructions
  1. Soak red cowpeas overnight.
  2. Pressure cook the soaked cowpeas with a little water, for up to 1 whistle. Make sure not to overcook the beans making them mushy, it should retain its shape.
  3. In a pan, cook ash gourd by adding ½ cup water, green chilies, 1 sprig of curry leaves and little salt. Once it starts boiling, add thin coconut milk and cook on medium flame.
  4. Cook until the veggies are cooked perfectly, but still holds its shape. Add the cooked red cowpeas, mix well, and adjust the seasoning.
  5. Reduce the flame and add thick coconut milk. Allow it to cook for 1 more minute and then switch off the flame. Top with coconut oil and curry leaves.
  6. Allow the curry to rest for 15 minutes before serving. Enjoy!!!
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