By Parvathy Jayakrishnan

Olan with coconut milk

5 stars based on 3 reviews 50
By Parvathy Jayakrishnan

Olan is a speciality for Malayali feasts. It is simple to make and absolutely delicious.

4 Servings
Pumpkin14 Kilogram
Ash gourd14 Kilo
Coconut milk12 Cup
Boiled red cow peas12 Cup
Green Chillies 2-3
Curry leaves
Coconut oil
  • Preparation Steps
  • 1

    Cut the pumpkin and ashgourd into 2-inch pieces of half inch thickness and boil them together with salt and a bit of water. Both these vegetables have high water content. So no need to add a lot of water.

  • 2

    Once they are soft and boiled, add the boiled red cow pea (vanpayar) to the mixture and stir. Add the cut green chillies and let it simmer for 5-10 minutes.

  • 3

    Add the coconut milk to the mixture and stir. Once the coconut milk just comes to boil, turn off the flame and garnish with curry leaves. Add a tsp of coconut oil on the top and cover the dish. (Do not let the coconut oil boil for long as it tends to change the texture of the curry)

  • 4

    Mix and serve after ten minutes.

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