Olan is a traditional dish of Kerala (south India). It is prepared during sadhya(feast) and festivals. Ginger, pumpkin, green chilies,, onions are cooked in coconut milk and seasoned with coconut oil and curry leaves.
I learnt this dish from my mom. She uses the yellow pumpkin not the white pumpkin. The way the vegetables are cut is also important. I love the sweet taste of pumpkin and coconut and the spicy taste from the green chilies and ginger.
INGREDIENTS
Pumpkin chopped 2 tea cups
Onion 1
Green chillies 2
Ginger 2″
Fresh coconut milk 3/4 tea cup
Turmeric powder 1/4 tsp
Coconut oil 2 tsp
Curry leaves 1 sprig
Water 1 1/2 tea cup
Salt to taste
METHOD
Remove the skin and cut
pumpkin in thin square shape, slice onions finely(length wise), ginger juliens and slit the green chillies.
Heat a deep pan add one and half tea cup of water , add pumpkins, onions, ginger and green chillies. Add turmeric powder and salt. Cover and cook on mlow heat till pumpkin is cooked.
Add coconut milk and cook on low fire. When it comes to a boil turn off the heat.
Add coconut oil and curry leaves in the curry. Serve with hot steamed rice.
