March 28, 2013


Olan is an important part of Onam Sadhya dishes and also one of the most simplest recipes. It tastes delicious with a nice fragrance of coconut oil. Olan can be prepared with or without the red cow peas. 


Ash gourd -1 cup chopped
Yellow pumpkin - 1 cup chopped
Green chilli - 2 (slit ) 

Arbi/Chemb - 5/7
Carrot - 2Cooked Cow peas - 2 tbsp
Coconut oil - 2-3 tsp
Curry leaves - few

Coconut milk -

Thin coconut milk - 1/2 cup
Thick coconut milk - 1/2 cup 


Peel and chop both ash gourd and pumpkin into medium sized pieces. 

Boil the Arbi and Carrot separately in Water till they are 3/4 th cooked

Extract coconut milk from half a coconut or use ready made coconut milk.


Cook both ash gourd and pumpkin in thin coconut milk with green chilli and salt required.

After it is cooked, add Arbi, Carrot along with first coconut milk, cooked cow peas
 (vanpayar), heat a little in low flame and switch off. (Do not boil too much after adding 1 st coconut milk)

Add curry leaves and drizzle raw coconut oil on top.

Yummy Olan is ready to be served.



If you want to use cow peas (vanpayar), then soak it overnight (or 7-8 hours), pressure cook with a little salt and add to the olan. Do not over cook vanpayar. It should retain its shape.

If you want a slightly thick Olan, then add only 1/4 cup thick 1 st coconut milk.

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