PUMPKIN OLAN
Olan is a traditional Kerala dish, from white ash gourd, cowpeas or black eyed peas, coconut milk and simple seasonings.It is prepared asa part of the Onam Sadya. Easy to make, this delicious curry is gluten free, vegan without any onion or garlic. Instead of ash gourd I have used pumpkin.
Ingredients
- 300 g pumpkin
- 1 cup thick coconut milk
- ¾ cup thin coconut milk
- 2 whole green chillis
- ½ cup black eyed peas cooked
- 1 tbsp coconut oil
- 1 sprig curry leaves
- 1 tsp salt
Instructions
- Peel the pumpkin with a peeler. Remove the seeds and cut into big bite size pieces.
- Slit the green chillis lengthwise into halves.
- To prepare the thin coconut milk, mix ½ cup water and ¼ cup thick coconut milk.
- Heat coconut oil in a pan over medium heat.
- Add the green chillis and curry leaves.
- Add the chopped pumpkin, salt and thin coconut milk.
- Cover the pan with a lid and cook the pumpkin till done. Should not be mushy.
- It takes about 10-12 minutes depending on the type of pumpkin you use.
- Add the cooked black eyed peas and the thick coconut milk.
- Lower the heat and simmer the curry for 3-5 minutes.
- Serve it with some rice. Usually it is served with matta rice.
Notes
- replace the pumpkin with as he gourd, bottle gourd, chayote, watermelon rind.
- Add chillis according to your taste. Generally it is not a very hot curry.
- Can use canned black eyed peas.
- Use canned coconut milk.