Olan | Ash Gourd & Pumpkin in Coconut Milk: Kerala Onam Sadya Recipe

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.

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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

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Olan | Ash Gourd & Pumpkin in Coconut Milk

Aruna

Olan is a traditional dish from Kerala and is essentially pumpkin, ash gourd and cowpeas simmered in coconut milk. This mellow dish is a part of the traditional Onam Sadya (feast).

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Prep Time 10 mins

Cook Time 30 mins

Soaking Time 8 hrs

Course Dinner, Lunch

Cuisine Indian, Kerala, South Indian, Vegan, Vegetarian

Servings 2 People

Ingredients

  

1x2x3x

• 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

 

Cooking the Cowpeas

• 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.

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, 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!

Keyword Olan, Onam Sadya, Pumpkin and Ash Gourd in Coconut Milk, Sadya

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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How to Make Olan | Ash Gourd and Pumpkin in Coconut Milk: An Onam Sadya Recipe from Kerala

1. Prepping the Cowpeas
   1. 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.
   2. Drain the water from the soaked cowpeas.
   3. 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.
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2. Other Preparations
   1. Peel and chop the red and white pumpkin into 1″ pieces.
   2. Slit the green chillies.
3. Making the Olan
   1. To a heavy bottomed vessel, add the pumpkin, ash gourd, and green chillies.
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   2. Add 1/4 cup coconut milk and 3/4 cup water.
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   3. 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.
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   4. Turn down the heat.
   5. Add the cooked cowpeas, 1/4 cup coconut milk, curry leaves, and salt. Mix well.
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   6. Let the Olan simmer for 5 minutes. Do not boil or let the mix simmer for long.
   7. Turn off the heat.
   8. Drizzle coconut oil over the Olan and mix well.
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   9. Cover and set aside for 5 minutes.
4. Serve Olan with rice or even roti!

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