Olan Curry

Method

1. 1

   Prepare ash gourd: Peel 300g white ash gourd. Remove seeds. Cut into 1.5-inch cubes.

2. 2

   Soak red cowpeas: Wash half cup red cowpeas and soak in water 4 hours. Drain.

3. 3

   Cook cowpeas: Pressure cook cowpeas with 1.5 cups water for 4 whistles until tender but holding shape. Drain.

4. 4

   Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Strain for thick milk. Repeat with more water for thin coconut milk.

5. 5

   Cook ash gourd: In a wide pan cook ash gourd cubes in 1 cup thin coconut milk with half tsp turmeric, 3 slit green chillies and salt on medium heat 10-12 minutes until tender.

6. 6

   Add cowpeas: Add cooked cowpeas to the ash gourd. Mix gently.

7. 7

   Reduce heat to minimum: Lower heat before adding thick coconut milk.

8. 8

   Add thick coconut milk: Add thick coconut milk. Stir gently on very low heat 3-4 minutes. Do not boil.

9. 9

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves and 2 dried red chillies.

10. 10

    Finish and serve: Pour tempering over olan and mix gently. Olan is mild, white and creamy — almost the simplest dish in the sadhya. Serve as part of Onam Sadhya on banana leaf.