Olan (Ash gourd in coconut milk). Simple ingredients are combined together to create mind-blowing super flavorful curry. Featuring winter melons, pumpkins and cowpeas, it’s all about subtly spiced curry sauce that’ll satisfy your tastebuds.
Are you ready for the weekend? I am. I had an incredibly busy week, so honestly, I’m trying to relax and unwind over the next couple of days. Obviously, it’s the best way to recharge both physically and mentally so I can create more awesome recipes just for you.
With spring in full swing, I’ve been thinking a lot about long walks in the evenings and enjoying delicious light dinners with an additional serve of my favorite dessert. And this beautiful dish with that pop of yellows remind me of the fresh blooms sprouting from the bare earth with the arrival of spring.
This Olan is actually a very traditional dish from the Indian state of Kerala, and it features winter melon or ash gourd and cowpeas cooked in subtly spiced coconut milk sauce. It’s also an integral part of the sadya or feast prepared for the state festival, Onam.
The traditional version of this dish is made using winter melon or ash gourd and cowpeas. Both pairs really well with coconut milk to create an incredibly delicious curry. I’ve also added pumpkin as I really love that beautiful contrast it gives to the whole dish.
I used black eyed beans which belong to the cowpeas family in this olan recipe. You can also use red beans, but honestly, I love those beautiful black eyed beans. I think these are the prettiest legumes I’ve ever seen. You’ll need to soak these beans overnight, and cook separately before adding it to the curry.
To make the perfect curry, I like to use fresh thin coconut milk in this recipe. If you want to know how to extract coconut milk, I have given all the details in the “notes” section below the recipe.
Next up, you’ll need to place winter melons, pumpkins and coconut milk in a pan. A few green chilies and curry leaves make it bit more flavorful. Now simmer this mixture for about 3 minutes.
Finally, stir in the thick coconut milk and coconut oil, heat through and remove from heat. Remember not to boil this olan curry at this stage. Serve it over boiled rice and garnish with a handful of curry leaves. You might’ve also noticed that this curry doesn’t even require any spice powders. Amazing, right?
A beautiful combo of simple ingredients to create maximum flavor! Simple as that!
- Ulli Theeyal (Shallots in Coconut Sauce)
- Kerala Vegetable Stew
- Onion Curry (Ulli Curry)
- Pumpkin Erissery (Pumpkins in Coconut Sauce)