Kerala Olan Recipe

September 16, 2016

how to make Kerala Olan


Kerala Olan Recipe is one of the item served in 'Onam Sadhya'. This recipe is so so simple yet delicious. Main ingredients involved are Ash Gourd and Red Beans, also called as 'Mathangya' and 'Vanpayar' respectively in malayalam. I did'nt get 'Vanpayar', so I used Kidney Beans in this recipe. Still, it tastes 'YUMM'.

I wonder why till now I never even thought of trying this. Appearance could be the reason. The white, plain consistency does'nt gave me the look of a curry. If, its some sort of 'Payasam', I might have believed it.. :)).




I ended up trying this dish, because I am in a mission to try all the 'Onam Sadhya' recipes.. It's embarrassing, being a 'mallu', if you have never tried Kerala's festive dishes. So, here goes the recipe.

      how to make Kerala Olan

How to make Kerala Olan:

1. Soak beans for 8-9 hours or overnight. Peel the skin of ash gourd and chop it in medium size.

2. Add beans, chopped gourd,  chilly, salt, water and thin coconut milk in pressure cooker. Cook on high flame. Lower flame after the first whistle. Turn off the flame after second whistle. Wait for the pressure to subside.
Note : We want to retain both gourd and bean's shape. So, don't overcook.

3. Open the lid, add thick coconut milk. Cook for 1-2 minutes on low flame.

4. Heat coconut oil. Splutter mustard seeds and curry leaves. Add this seasoning to the curry. Mix well and serve hot with steamed Kerala boiled rice or white rice.



Kerala Olan Recipe
 Prep Time9 hours
 Cook Time10 minutes
 Passive Time9 hours
 Servings
people
INGREDIENTS
INSTRUCTIONS
  1. Soak beans for 8-9 hours or overnight. Peel the skin of ash gourd and chop it in medium size.
  2. Add beans, chopped gourd, chilly, salt, water and thin coconut milk in pressure cooker. Cook on high flame. Lower flame after the first whistle. Turn off the flame after second whistle. Wait for the pressure to subside.Note : We want to retain both gourd and bean's shape. So, don't overcook.
  3. Open the lid, add thick coconut milk. Cook for 1-2 minutes on low flame.
  4. Heat coconut oil. Splutter mustard seeds and curry leaves. Add this seasoning to the curry. Mix well and serve hot with steamed Kerala boiled rice or white rice.

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