Eluppathil Olan
Olan is an important part of Onam Sadhya dishes and also one of the most simplest recipes. It tastes with a nice fragrance of coconut milk. It is a recipe of Kerala.
Ingredientsfor 4 servings
- 250 g Ash gourd (Kumbalanga)
- 1 cup Payar
- 2 To Green chillies split
- Salt, to taste
- Thick coconut milk or, to taste
Preparation
Step 1
Soak the payar for 1 - 2 hours.
Step 2
Cut kumbalanga into big cubes.
Step 3
Pressure cook payar and kumbalanga along with curry leaves, 2 tbsp coconut milk, green chillies and salt upto 2 whistles.
Step 4
Add less water since kumbalanga is watery.
Step 5
Add coconut milk to the cooked payar and kumbalanga.
Step 6
Heat on a low flame for about 2 minutes.
Step 7
Allow to crackle mustard, dry red chillies, sliced onions and curry leaves in coconut oil and add it to olan.
Step 8
In South Kerala, pumpkin is not usually used. Also it is not a thick curry. :- If there is too much of water after kumbalam and payar is cooked, do not throw it away. It can be used in soups.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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