Olan Kerala

Ingredients

• - ash gourd in coconut milk
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Spices as required
• - Salt to taste

Method

1. Prepare ash gourd: Peel 300g white ash gourd. Remove seeds and cut into 1.5-inch cubes.
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. 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. 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. Add cooked cowpeas: Add the cooked cowpeas. Mix gently.
6. Reduce heat to minimum: Lower heat before adding thick coconut milk.
7. Add thick coconut milk: Add thick coconut milk. Stir gently on very low heat 3-4 minutes. Do not boil.
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. Add tempering: Pour over the olan. Mix gently.
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.