Olan is a classic and authentic recipe of Kerala. This is a simple and flavourful recipe made with black eyed peas and ash gourd. This recipe requires only very few ingredients like ash gourd, black eyed peas, coconut milk, green chillies, curry leaves and coconut oil. The flavours of olan are so mild and taste similar to stew. It is usually served in the Onam Sadhya meal, but it also tastes great with appam and idiyappam.
Olan recipe
Kerala Olan is a main dish served in Onam sadya. It is a very delicate dish which is made using ash gourd and karamani. This is cooked in second coconut milk and then finished with first extract of coconut milk.
Jump to:
Olan, A keralan delicacy made using Ash gourd and cooked karamani. Whole dish is simmered in rich coconut milk sauce. Olan is normally served as a side with any spicy curry like sambar. But you can enjoy it with some hot rice as well.
About Olan Recipe
Olan is a traditional Kerala recipe made with ash gourd, black eyed peas and coconut milk. It is often served as a part of Onam Sadhya meal. This comforting and delicious curry is a gluten free and vegan friendly recipe.
Olan is very similar to vegetable stew or potato stew recipe. This simple olan recipe is prepared with ash gourd and black eyed peas. Ash gourd is also known as kumbalanga in Malayalam and black eyed peas is known as Vellapayar in Malayalam.
Olan is a mildly flavoured coconut milk based curry made with ash gourd and black eyed peas. It is a no spice curry made with the extracted coconut milk. To make olan, soak the black eyed peas for a few hours or soak overnight. Pressure cook the peas until it is soft and tender. In a pan, add ash gourd, cook them with spices like green chilli and curry leaves, then add the pressure-cooked peas, extracted coconut milk and season it with salt. Heat the curry for a second without boiling and drizzle a teaspoon of coconut oil and garnish with fresh curry leaves.
More Recipes
Check out Onam Sadya Lunch Menu
Why This Recipe Works
Nutritious : Ash gourds are rich in fibre, and have high water content. Black eyed peas are also high in fiber and protein. Both are cooked in coconut milk and creates a light and flavourful curry, which can be easily digested. It is a perfect recipe for elders, kids and you can make this when you want something simple, healthy and light.
WHY I LOVE THIS RECIPE - Olan is an authentic recipe of Kerala, it is quite popular in Palakkad region. It is loved by people for its simplicity because the recipe is so easy to prepare and requires only a few ingredients like ash gourd, peas and coconut milk. This is a versatile recipe that goes very well with rice, matta rice, appam, idiyappam, dosai and idli. It is served as a part of traditional Onam Sadhya feast.
Minimal ingredients : This olan recipe requires very minimal and basic ingredients like ash gourd, black eyed peas, coconut milk and green chilli. The base flavour of the recipe relies on the freshly extracted coconut milk, which blends beautifully with the vegetables. You can also use a mix of white and yellow pumpkin ( ash gourd ) to cook this recipe.
Ingredients
Ash gourd / Thadiyangai / White pumpkin : Ash gourd is also known as kumbalanga in malayalam. Use fresh ash gourd for the taste and texture. Remove the seeds before cooking. You can also substitute with yellow pumpkin.
Karamani / Black eyed peas : Karamani also known as thatta payaru in tamil. There are two types available in the market like brown and white eyed peas. Karamani is a nutritious legume which is high in protein and fibre. When soaked, these peas get cooked easily.
Coconut milk : Both the first and second extract coconut milk ( thick and thin milk ) is used to flavour the olan. Cook the ash gourd in the second extracted milk and finish it with the first extracted thick milk.
Green chillies : Green chill is the only spice used for the spice and it adds flavour to the olan curry.
Curry leaves : Curry leaves are added for the flavour. Wash and add a handful of curry leaves to the olan.
Salt : Salt is used to cook the vegetables and balances the overall taste.
Hacks
Soaking : Soak the black eyed peas for 4 hours or soak overnight. Pressure cook the soaked beans for 2 to 3 whistles. Let the pressure release naturally, strain the cooked peas and set aside.
Don't overcook : Once the thick extracted milk is added to the ash gourd peas mixture, then simmer the flame for a second and turn off the stove. Don't boil it for too long.
Pressure cooking : Instead of cooking the vegetable in a pot, you can pressure cook the ash gourd, chillies, second extracted milk and salt. Then finish it off with first extracted thick milk and drizzle some coconut oil before serving.
Coconut milk powder : If you're using store bought coconut milk powder instead of fresh coconut milk, then dilute ¼ cup of coconut milk powder with 1 cup of warm water to extract the thick coconut milk.
Olan Recipe (Step by Step Pictures)
1)Take peeled and cubed ash gourd in a kadai. Add in slit green chillies and curry leaves.
2)Make sure you chop the vegetable in medium pieces.
3)Now pour in 2nd extract coconut milk and mix well.
4)Add in cooked karamani.
For cooking black eyed peas or karamani. Wash and soak karamani over night. Take it in pressure cooker, add in salt and cover with water. Pressure cook for 4 to 5 whistle. Switch off heat and let the pressure release by itself. Open the cooker and strain the water. You can use this for olan.
5)Mix this well and cook until ash gourd is cooked. It will take 8 to 10 minutes.
6)Use the back of spoon the mash the ash gourd slightly. this thickens the gravy slightly.
7)Now the curry is almost done.
8)Now pour in the thick coconut milk and mix well. Turn off the heat immediately. Don't boil the mixture once thick coconut milk is added.
9)Olan is ready.
10)Serve hot with rice.
Expert Tips
- The tradition color of olan is white, so discard the water from black eyed peas after pressure cooking.
- Don't boil the curry after adding the first pressed thick coconut milk.
- If you're using canned coconut milk, then dilute them with little water to make thick coconut milk.
- You can also use yellow pumpkin or a mix of white and yellow pumpkin for making olan.
- Add some grated ginger while tempering for an aroma.
Serving & Storage
Olan is highly recommended to consume as fresh as possible. The olan stays good at room temperature for a half day since coconut milk is added.
Let the olan rest for an hour before serving as it helps the flavours to absorb with the vegetables and peas. Olan is traditionally served in Onam Sadhya meal with hot rice or matta rice. It can also be served as an accompaniment for appam and idiyappam.
FAQ
Q. Can I use canned coconut milk or coconut milk powder ?
Yes, you can. If you're using canned milk or milk powder, dilute them with little water to make a thick coconut milk. For the best flavour and taste, it is recommended to use freshly extracted milk.
Q.Can I make it with yellow pumpkin?
Ash gourd also known as white pumpkin is traditionally used to make olan. But you can also use yellow pumpkin. Make sure to peel the skin and remove the seeds before cooking.
Q.Can I substitute with other beans?
Red lobia also known as red cow pea can be substituted to make olan curry. It is smaller in size and high in protein and fibre. It also tastes similar to black eyed pea.
Q.How to extract coconut milk ?
Add 1 cup of grated coconut and ¼ water to the blender, grind well. Strain the milk using a cheese cloth or strainer. This is the first extracted thick coconut milk. Transfer the squeezed coconut pulp into the blender again, add some ½ to 1 cup of water and grind them. Strain the mixture again, this is the second thin coconut milk.
Variations
Coconut milk rasam : Coconut milk rasam also known as thengai paal rasam is a mild and flavourful soup popular in South India. This is a quick and easy rasam which is prepared using coconut milk and green chilli. Serve it with hot steamed rice, potato fry and omelet.
Thatta payar theeyal : Thatta payar theeyal is a spicy, tangy and flavourful curry. It is made by dry roasting the ingredients like coconut, dry red chilli, spices in coconut oil till golden brown and then grinded into a paste. This masala paste is then added to the cooked black eyed peas, simmered in tamarind sauce. It goes very well with matta rice or even with kanji.
Chicken stew : Chicken stew also known as chicken ishtu is a popular curry in Kerala. It is a white, rich and creamy curry prepared by cooking the chicken with spices like ginger, garlic, green chillies and flavoured with coconut milk. The recipe goes very well with idiyappam, appam, dosai or idli.
More Onam Recipes
📖 Recipe Card
Olan Recipe | Kerala Olan Curry Recipe
Equipment
- Cooking pot
Ingredients
- 2 cups Ash Gourd / Thadiyangai / White Pumpkin peeled and cubed
- ½ cup Karamani (Black Eyed Peas) cooked
- 2 cups Coconut Milk (second extract)
- 1 cup Coconut Milk (first extract) First Extract (thick)
- 2 no Green Chillies slit
- 1 sprig Curry leaves
- Salt to taste
Instructions
- Take ash gourd, cooked karamani, green chillies, curry leaves and salt in a pan.
- Add in second extract coconut milk and cook covered till vegetable is cooked. Slightly mash ashgourd which thickens the curry slightly.
- Now add in the thick coconut milk and mix well. Turn off the heat. Mix well and serve.
- Notes: For cooking black eyed peas or karamani. Wash and soak karamani over night. Take it in pressure cooker, add in salt and cover with water. Pressure cook for 4 to 5 whistle. Switch off heat and let the pressure release by itself. Open the cooker and strain the water. You can use this for olan.
Video
Notes
- Cooking the vegetables in the coconut milk adds so much flavour to the dish.
- Turn off the heat when adding thicker first coconut milk, else it may curdle.
- You can add sliced ginger in this curry
- You can add more green chillies if you want this to be spicy.
- Adding a drizzle of coconut oil in the end adds so much flavour.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Amra Farms Chopping Boards
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