Some of the my favourite dishes are Kerala; perhaps because I love all things 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. A couple of weeks ago, I had some coconut milk and was wondering what to do with it when I suddenly thought of Olan. So off I went to get some red and white pumpkin, and make this wonderful stew that is redolent with the taste of coconut milk.
In my enthusiasm I forgot that I will have to wait a day because the cowpeas had to be soaked overnight. So then I soak the cowpeas and wait! But the result was absolutely worth the wait.
Traditionally, this dish is made with red cowpeas. However, I had only black-eyed cowpeas at home and so I used them.
You will find more wonderful dishes in this Collection of Onam Sadya Recipes!
How to Make Olan – A Onam Sadya Recipe from Kerala
Soaking Time: 10 hours
Cooking Time: 15 Minutes
- Red Pumpkin – 150 gms
- White Pumpkin/Ash Gourd – 150 gms
- Cowpeas – 1/3 cup
- Thick Coconut Milk – 1 Cup
- Green Chillies – 2
- Coconut Oil/Cooking Oil – 1 tsp
- Curry Leaves – A Few
- Salt to Taste
- Soak the cowpeas overnight (at least 8 hours) in 1 cup water.
- Drain the water.
- Add 1/2 cup water and pressure cook the cowpeas till they soften a bit.
- Peel and chop the red and white pumpkin into 1/2″ pieces.
- Add 1/4 cup coconut milk to 1/3 cup water.
- Add green chillies and pumpkin pieces to the diluted coconut milk.
- Over medium heat, cook the pumpkin pieces till they are tender.
- Add the cooked cowpeas.
- Mix well.
- Let the mix start to simmer. Do not boil or let the mix simmer for long.
- Turn off the heat immediately.
- Drizzle coconut oil.
- Add curry leaves.
- Mix well.
- Serve Olan with rice or even roti!