Sunday, 7 September 2014


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:

  • 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

  1. Soak the rajma overnight
  2. 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
  3. Cook together pumpkin, green chilli, salt and 1.5 cups  of water, till the pumpkin becomes tender
  4. Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves
  5. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil
  6. Serve hot with rice or roti

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