Olan is an important dish in the menu list of Onam Sadhya. It is surprisingly very easy to cook and also has a wonderful aroma :)
Recipe source: chitrasfoodbook.com
INGREDIENTS:
- Black-eyed beans /vanpayar / kaaramani – 1/4 cup (I used red kidney beans or rajma)
- Ash gourd or Yellow pumpkin - 2 cups, cut into cubes
- Green chilli – 3-4, slit lengthwise
- Water – as needed
- Thick coconut milk – 1/2 - 3/4 cup (adjust)
- Salt- as needed
- Curry leaves – few
- Coconut oil – 1 tablespoon
METHOD:
- Soak the rajma overnight
- Pressure cook the beans with 1 cup of water in low flame for three to five whistles. Drain the excess water & keep aside the cooked beans
- Cook together pumpkin, green chilli, salt and 1.5 cups of water, till the pumpkin becomes tender
- Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves
- Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil
- Serve hot with rice or roti
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