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Olan

Olan is a traditional Indian recipe (from Kerala) for a for a classic vegetarian curry of white pumpkin, red pumpkin and black-eyed beans in a coconut milk base with curry leaves and chillies. The full recipe is presented here and I hope you enjoy this classic Indian version of: Olan.

prep time

60 minutes

cook time

20 minutes

Total Time:

80 minutes

Serves:

4

Rating:

Tags : CurryVegetarian RecipesBean RecipesIndian Recipes

Pumpkin, and black-eyed beans, Olan is essentially a coconut vegetable stew. In this recipe, you add the coconut oil at the very end, preserving its natural sweetness, and simmer the chilies and curry leaves to release their flavour. An excellent main dish, and refreshing side-dish. This is a classic bean and pumpkin vegan curry.

Ingredients:

120g (1 cup) Vellai Poosanikai (Ash gourd/White Pumpkin), peeled and diced
120g (1 cup) Kaddu (Parangikai/ Pumpkin), peeled and diced
90g (1/2 cup) Black-eyed Beans (Lobia), soaked for 1 hour
3 Green Chillies, slit lengthwise
250ml (1 cup) Coconut milk, store bought or home-made
Salt, to taste
2 sprigs Curry leaves
2 tsps Coconut Oil

Method:

Place the black-eyed beans in a bowl, cover with water and set aside to soak for 60 minutes. After this time, drain the beans and place in a pressure cooker. Cover with water and cook on full pressure for 15 minutes. Allow the pressure to reduce naturally before opening and draining.

Now combine the ash gourd and the yellow pumpkin in the pressure cooker. Season with a little salt and add 60ml (1/4 cup) of water. Cook on full pressure for 2 minutes then quick release the pressure (this ensures that the vegetables, though cooked remain firm).

Combine the cooked gourd, pumpkin and black-eyed beans in a heavy-based saucepan. Pour in the coconut then add the curry leaves and green chillies. Season to taste with salt and stir gently to combine. Bring to a simmer over medium heat and cook for 3-4 minutes.

Add a little water if the gravy is too thick. During the last minute of cooking stir in the coconut oil. If the gravy is too dry increase the heat and cook, uncovered, until thickened to your liking.

Take off the heat, cover the pot and allow to rest for 10 minutes.

Turn the curry into a warmed serving bowl. Serve hot, accompanied by Steamed Rice, Urulai Kizhangu Roast, Elai Vadam.