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Olan is a unique dish from Kerala cuisine known for its simplicity and subtle flavours. Unlike heavily spiced curries, Olan is light, mildly sweet from coconut milk, and aromatic with curry leaves and coconut oil. It uses ash gourd (elavan) or pumpkin along with cowpeas (vanpayar), making it both nourishing and wholesome.
The vegetables and beans are gently simmered with green chillies and then enriched with thin and thick coconut milk. Finally, a drizzle of raw coconut oil and fresh curry leaves gives it its signature aroma. Olan is gluten-free, vegetarian, and light on the stomach, making it ideal for festive meals as well as everyday cooking.
Traditionally served in Onam Sadya (Kerala feast), Olan pairs wonderfully with steamed rice and other curries. It’s soothing, creamy, and a beautiful example of Kerala’s coconut-rich cuisine.
Cook cowpeas
Pressure cook soaked cowpeas until soft (2–3 whistles). Drain and set aside.
Cook vegetables
In a pot, add diced ash gourd, green chillies, salt, and just enough water to cook. Simmer until vegetables turn tender but not mushy.
Add cowpeas
Mix in the cooked cowpeas.
Add coconut milk
Pour in thin coconut milk and simmer gently for 3–4 minutes. Finally, add thick coconut milk and warm through (do not boil after adding thick coconut milk).
Finish with flavour
Drizzle coconut oil and add fresh curry leaves. Mix gently and serve hot with steamed rice.
Yes, you can make plain ash gourd/pumpkin olan, but cowpeas add protein and texture.
Yes, black-eyed peas are a good substitute and often used in homes outside Kerala.
Yes, refrigerate for 1–2 days. Reheat gently, adding a little warm coconut milk if it thickens.
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