Kerala Olan

Any Kerala traditional sadya (including onam sadya) is incomplete without this side dish OLAN. We might think it as dull and colorless. But Olan has got its own unique taste, look and significance. Its interesting to know the concept  behind this curry. Earlier in Traditional sadyas this olan was prepared out of Ash gourd only without adding even salt. The idea was to get a neutral taste in between while we switch over to various currys of sumptuous meal.  In olden days, Olan's role  was to act as a refresh button freeing our taste buds from the curry which we have tasted before and thus preparing to taste next item in the sadya. so that we could relish each curry with its authentic flavor. now the concept has been changed. we are counting this as a side dish. Recipes also differ  From place to place . There are versions with or without peas and in some places they use yellow pumpkin too.  In our home we are preparing olan with Ash Gourd and cowpeas.

Courtesy to my friend Madhu who as always patiently listens and shares more authentic information and interesting concepts behind our traditional treats for posting on the blog. So for me its a journey to explore, learn and find out more what we don't know even about our own traditional cuisines. 

Ingredients:

Ash Gourd  600 Gm.

Cowpeas (van payar) 1/4 cup

Green chillies sliced 3-4

Curry Leaves 1-2 twigs

Grated coconut for milk      3/4 coconut

Thick coconut milk (onnam pal ) 1/2 cup

Thin Coconut milk 1cup

Salt to taste

Rinse and Soak Peas (vanpayar) overnight and pressure cook adding sufficient water with one whistle. Keep it aside. (one whistle is enough since its soaked overnight otherwise it will take 3-4 whistles to cook)

Clean and chop ash gourd  into medium sized pieces. 

Extract thick coconut milk from the grated coconut adding 1/2 cup water. This is called onnam pal. keep it aside to add only on the final stage of cooking. Extract second round of thin cocunut milk adding 1 cup water. Cook ash gourd with this thin coconut milk in a manchatti or vessel. Add salt. Slit green chillies and curry leaves you can add after sometime to retain its fresh color. (open cooking is suggested)  Once ash gourd is translucent add cooked peas too. Mix well. Finally add thick coconut milk and mix well. Do not boil. Switch off the stove.

Useful Tips: Do not use left over water after the peas  are cooked. The curry will turn pinkish in color. 

No need to add coconut oil since we are using rich coconut milk for cooking

Green chilly and curry leaves if you add in the initial stage of cooking, it will lose its fresh color  and crispiness. so always add in the final stage.