Olan

🔥 Prep

• Peel and cut the 200 g Ash Gourd into 1-inch cubes, discarding the seeds and pith.
• Rinse the 50 g Red Cowpeas thoroughly under running water and soak in water for 4–6 hours or overnight.
• Drain the soaked cowpeas and pressure cook with 150 ml Water and ½ tsp Salt for 2–3 whistles on medium heat until tender but holding shape; set aside.
• Slit the 3 pcs Green Chillies lengthwise.
• Measure out 200 ml Coconut Milk (preferably thick first extract) and keep ready.
• Pick and rinse the 15 pcs Curry Leaves.

🔥 Cook

• 1. Place a heavy-bottomed pan or uruli on the stove and add the cooked cowpeas along with any remaining cooking liquid.
• 2. Add the cubed 200 g Ash Gourd, slit 3 pcs Green Chillies, and remaining ½ tsp Salt to the pan.
• 3. Pour in 50 ml Water (from the measured 150 ml, reserving the rest if needed) just enough to cover the vegetables slightly.
• 4. Bring to a boil over medium-high heat, then reduce to medium and cook covered for 8–10 minutes until the ash gourd is tender and translucent but not mushy.
• 5. Lower the heat to low and pour in the 200 ml Coconut Milk gently, stirring once to combine.
• 6. Add the 15 pcs Curry Leaves and simmer gently for 2–3 minutes on low heat; do not boil vigorously or the coconut milk will split.
• 7. Turn off the heat immediately once the raw smell of coconut milk disappears and the curry leaves have infused.
• 8. Drizzle 1.5 tbsp Coconut Oil over the top and cover the pan with a lid to trap the aroma for 5 minutes.

🔥 Serve

• Transfer the Olan to a serving bowl and serve warm as part of a traditional Kerala Sadya.
• Pair with steamed Kerala Matta rice, Sambar, Avial, Thoran, and Papadam.
• Drizzle a few extra drops of raw coconut oil on top just before serving for enhanced fragrance.