Olan

Olan Recipe: A South Indian Dish with Pumpkin and Coconut

Region / culture: India, South India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Olan is a traditional Kerala dish that is made with ash gourd, pumpkin, and coconut milk. It is a simple yet flavorful dish that is often served during festivals and special occasions.

History

Olan has been a staple in Kerala cuisine for generations. It is believed to have originated in the southern part of India and has since become a popular dish in many households.

Ingredients

100 g Ash gourd
100 g pumpkin
4 split green chillies
1 tbsp Red gram dal (soaked in water for about 6 hours)
0.5 grated coconut (Squeeze out 0.25 cup of milk from the coconut without adding water. Take one more cup of milk from the coconut)
1 tbsp coconut oil
1 sprig curry leaves
salt to taste

How to prepare

Remove the skin of the ash gourd and pumpkin, and cut them into small pieces.
Cook the vegetables and red gram dal in water. Add sufficient salt and the green chillies.
Once cooked, add 1 cup of coconut milk and let it boil.
Once it thickens, add 0.25 cup of coconut milk. Bring it to a boil and remove from heat.
Add 1 tbsp of coconut oil and the curry leaves. Mix well.

Variations

You can add some sliced shallots or garlic for added flavor.
For a creamier texture, you can add some coconut cream instead of coconut milk.

Cooking Tips & Tricks

Be sure to cook the vegetables and dal until they are soft and tender.

- Adjust the amount of coconut milk according to your preference for thickness.

- For a spicier version, you can add more green chillies or even some black pepper.

Serving Suggestions

Olan is typically served with steamed rice or appam (rice pancakes). It can also be enjoyed on its own as a light and healthy meal.

Cooking Techniques

Be sure to cook the vegetables on low heat to prevent them from becoming mushy.

Ingredient Substitutions

If you don't have ash gourd, you can use zucchini or winter melon as a substitute.

Make Ahead Tips

Olan can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat before serving.

Presentation Ideas

Garnish with some fresh curry leaves or a sprinkle of grated coconut for a beautiful presentation.

Pairing Recommendations

Olan pairs well with other Kerala dishes such as avial or thoran.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

- 150 calories per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 8g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 50%

- Vitamin C: 30%

- Calcium: 6%

- Iron: 8%

Alergens

Contains coconut

Summary

Olan is a nutritious dish that is rich in vitamins and minerals. It is low in calories and a good source of fiber.

Summary

Olan is a delicious and nutritious dish that is easy to make and perfect for any occasion. With its simple ingredients and rich flavors, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day and I was visiting my dear friend Manju at her home in Kerala. As soon as I walked into her kitchen, I was greeted by the most amazing aroma - a blend of coconut, curry leaves, and spices that instantly made my mouth water.

Manju was busy at the stove, stirring a pot of simmering Olan - a traditional Keralan dish made with white pumpkin, long beans, coconut milk, and spices. She smiled at me and invited me to take a seat at the table while she finished cooking. As I watched her work, I couldn't help but feel a sense of awe at her skill and expertise in the kitchen.

Manju had learned to make Olan from her own grandmother, who had passed down the recipe through generations. She told me that Olan was a dish typically served during special occasions and festivals, as it was considered a symbol of prosperity and good luck.

As Manju plated the Olan and served it to me, I took my first bite and was immediately transported to a culinary paradise. The flavors were delicate yet complex, with the sweetness of the coconut milk balancing perfectly with the earthiness of the vegetables and spices. It was a dish unlike any I had ever tasted before, and I knew that I needed to learn how to make it myself.

Over the next few days, Manju patiently taught me the ins and outs of making Olan. She showed me how to prepare the vegetables, extract the coconut milk, and temper the spices just right. She shared with me the importance of using fresh, high-quality ingredients and taking the time to cook the dish slowly and with love.

As I practiced making Olan in my own kitchen, I found that each batch turned out better than the last. I experimented with different variations of the recipe, adding my own twist here and there while staying true to the traditional flavors that Manju had taught me.

Years passed, and Olan became a staple in my own kitchen. I would make it for family gatherings, potlucks, and even just for myself on quiet evenings at home. Each time I cooked Olan, I felt a connection to my friend Manju and her grandmother, as well as to the rich culinary heritage of Kerala.

One day, while visiting a local market, I stumbled upon a small cookbook filled with traditional Keralan recipes. To my delight, I found the recipe for Olan listed among the pages. As I read through the instructions, I felt a sense of validation and pride in knowing that I had mastered this beloved dish through years of practice and dedication.

I continued to cook Olan for many years to come, sharing the recipe with friends and family who marveled at its unique flavors and authenticity. Each time I made Olan, I felt a sense of gratitude for the culinary experiences and traditions that had shaped me into the cook I had become.

As I reflect on my journey with Olan, I am reminded of the power of food to bring people together, to evoke memories and emotions, and to celebrate the richness of our cultural heritage. I am grateful for the lessons I learned from Manju and her grandmother, and for the joy that cooking Olan has brought into my life. It is a recipe that will always hold a special place in my heart, a testament to the enduring power of tradition and the magic of a well-cooked meal.