Some of the my favourite dishes are Kerala; perhaps because I love all things with coconut so much. This is one reason I love Onam Sadya so much. It is one time when I can several of my favourite foods all at one time. One of my favourite dishes in Sadya is Olan, a mellow dish of Ash Gourd and Pumpkin in Coconut Milk.
In these times of COVID-19 lockdown, I have been getting vegetables but Ash Gourd has been in short supply. So when the vendor got me superb Pumpkin and Ash Gourd on the same day, all I could think of was making Olan. Just because it would be a welcome change from the Bhindi, Tendli, and Cabbage dishes that have been dominating my life. 🙂
Olan is a super simple dish in which pumpkin, ash gourd and cowpeas are cooked in coconut milk. The only favouring is a green chilli and the final touch of coconut oil. The result is a creamy curry that is just perfect when eaten with either rice or roti. A couple of weeks ago, I had some coconut milk and was wondering what to do with it when I suddenly thought of Olan.
Traditionally, this dish is made with red cowpeas. However, you can make it with black-eyed cowpeas as well.
Do try my recipes for Vegetable Stew in Coconut Milk (Ishtew), Chakka Kuru Manga Curry | Jackfruit Seed and Mango Curry, and Angamaly Manga Curry | Kerala Raw Mango and Coconut Milk Curry.
This recipe was first posted in August 2014 and is now updated with a recipe card.
Recipe for Olan: A Kerala Sadya Recipe
Olan | Ash Gourd & Pumpkin in Coconut Milk
Ingredients
- 100 gms Pumpkin (~ 1 Cup x 1" pieces)
- 100 gms Ash Gourd (~ 1 Cup x 1" pieces)
- 3 tbsp Cowpeas
- 1/2 Cup Thick Coconut Milk
- 3/4 Cup Water
- 2 Green Chillies
- 1 tsp Coconut Oil/Cooking Oil
- A Few Curry Leaves
- Salt to Taste
Instructions
- Soak the cowpeas in 1/2 cup water for at least 8 hours.
- Drain the water from the soaked cowpeas.
- Add 1/4 cup water and pressure cook the cowpeas till they are cooked and have softened.
- Peel and chop the red and white pumpkin into 1″ pieces.
- Slit the green chillies.
- To a heavy bottomed vessel, add the pumpkin, ash gourd, green chillies, 1/4 cup coconut milk and 3/4 cup water.
- Over medium heat, cover and cook till the pumpkin and ash gourd pieces are tender.
- Turn down the heat.
- Add the cooked cowpeas, 1/4 cup coconut milk, curry leaves, and salt. Mix well. Add a little more water or coconut milk, if needed.
- Over low heat, let the Olan simmer for 2 to 3 minutes.
- Turn off the heat.
- Drizzle coconut oil over the Olan and mix well.
- Cover and set aside for 5 minutes.
- Serve Olan with rice or even roti!

How to Make Olan | Ash Gourd and Pumpkin in Coconut Milk: An Onam Sadya Recipe from Kerala
- Prepping the Cowpeas
- Wash the cowpeas well and soak them in 1/2 cup water for at least 8 hours. Cowpeas are a bit tough and need a good amount of soaking and cooking.
- Drain the water from the soaked cowpeas.
- Add 1/4 cup water and pressure cook the cowpeas till they are cooked. The cowpeas should soften to the extent that when pressed hard they should get mashed.
- Other Preparations
- Peel and chop the red and white pumpkin into 1″ pieces.
- Slit the green chillies.
- Making the Olan
- To a heavy bottomed vessel, add the pumpkin, ash gourd, and green chillies.
- Add 1/4 cup coconut milk and 3/4 cup water.
- Over medium heat, cook the pumpkin and ash gourd till they are tender. The pieces will start to look translucent. Cook till they can be cut with a spoon. Beware that overcooking will mean the pieces will become mashable.
- Turn down the heat.
- Add the cooked cowpeas, 1/4 cup coconut milk, curry leaves, and salt. Mix well.
- Let the Olan simmer for 5 minutes. Do not boil or let the mix simmer for long.
- Turn off the heat.
- Drizzle coconut oil over the Olan and mix well.
- Cover and set aside for 5 minutes.
- To a heavy bottomed vessel, add the pumpkin, ash gourd, and green chillies.
- Serve Olan with rice or even roti!

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