Experience true South Indian delight with authentic Kerala Olan curry
Simple and quick recipe with delicate flavours served as a side dish for Onam Sadya
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 35m |
| SERVES | 4 to 5 |
½ cup Black eyed beans
1 cup Ash gourd (diced)
4 Green chillies (slit)
1 cup Coconut milk (store-bought)
One tsp Coconut oil
Two sprigs of curry leaves
2 ½ cup Water
Salt to taste
Pressure cook the black-eyed beans in a pressure cooker with half a cup of water for two to three whistles. Turn off the flame and let the pressure settle naturally.
Clean and dice the ash gourd. Remove the seeds and skin. You will need about one cup of gourd for this recipe.
Cook the ash gourd in an earthen pot with salt, green chillies, curry leaves, and one cup of water over a medium flame. Cover and cook for about 5 to 6 minutes.
Add the cooked beans and allow to simmer for a while.
Add the thick coconut milk, mix well, and add a sprig of curry leaves. Let it boil for a few seconds. Finally, drizzle coconut oil on top and serve hot.
Tips:
To ensure the black-eyed beans are cooked perfectly, soak them in water for a few hours before pressure cooking. This will help reduce cooking time and ensure that the beans are tender.
When cooking the ash gourd, ensure not to overcook it as you want to retain some texture and bite.
For best results, use freshly squeezed coconut milk. If using canned coconut milk, ensure it is well mixed before adding it to the dish.
To enhance the flavour, add a pinch of turmeric and a dash of cumin powder.
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