Olan Kerala

Method

1. 1

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

2. 2

   Soak red cowpeas: Wash half cup van payar (red cowpeas). Soak 4 hours. Drain. Pressure cook with 1.5 cups water for 4 whistles until tender. Drain.

3. 3

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

4. 4

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

5. 5

   Add cooked cowpeas: Add the cooked cowpeas. Mix gently.

6. 6

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

7. 7

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

8. 8

   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.

9. 9

   Add tempering: Pour over the olan. Mix gently.

10. 10

    Serve: Adjust salt. Olan Kerala should be pale white, mild and creamy. This is one of the most delicate dishes in Onam Sadhya. Serve with steamed rice.