AI-generated image
Olan
ഓലൻ: Travancore's mild ash gourd and red cowpea stew in coconut milk (soak the beans overnight)
Olan is the quietest dish on a Travancore sadya leaf, the banana-leaf feast served in southern Kerala for Onam, weddings and temple festivals. Thin, glassy slices of ash gourd and soft red cowpeas sit in coconut milk with nothing louder than green chilli and curry leaves, and its job is to cool the palate between the tangy, fiery curries around it. The flavour comes from coconut milk added in two stages and a spoonful of raw coconut oil poured over at the end. Eat it with plain rice, or ladle it beside appam on an ordinary weekday. Chef's tip: slice the ash gourd as thin as a coin so it turns translucent in the time the coconut milk takes to thicken.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Drain 2 ⅛ oz dried red cowpeas (vanpayar) and cover them with fresh water in a pan or pressure cooker. Pressure-cook for 3 whistles, or simmer covered over a medium heat for 35–40 minutes, until a bean squashes easily between finger and thumb but still holds its shape. Drain.
40 minStep 2: Put 14 oz ash gourd (kumbalanga) and 4 green chillies in a wide pan with 1 ¾ cups thin coconut milk. Bring to a gentle simmer over a medium heat and cook for 10–12 minutes, until the gourd pieces turn translucent at the edges and a knife slides through without resistance.
12 minStep 3: Stir in the cooked cowpeas and 1 tsp salt and simmer for 3 minutes so the beans take on the coconut flavour.
Step 4: Turn the heat to its lowest setting and pour in ¾ cup thick coconut milk. Stir gently and warm it for 2–3 minutes, only until the surface starts to steam and tiny bubbles appear at the edge. Common mistake: letting the stew boil once the thick milk is in. It splits into oily curds and the olan loses its silky, milky look.
3 minStep 5: Take the pan off the heat. Crush 12 curry leaves in your hand and scatter them over, drizzle 1 ½ tbsp virgin coconut oil on top, then cover and leave for 10 minutes so the leaves perfume the stew. Stir once just before serving.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 15 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does olan take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thin coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.