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Main Course

Kerala Mathanga Olan

Rich and creamy textured Kerala Mathanga Olan is a stewed vegetarian side dish, very popular during Sadhya celebrations. Pumpkin or mathanga pieces are stewed with Payar and served with hot rice.

Ingredientsfor 3 servings

1 small Tender yellow pumpkin thinly sliced, Mathanga
1 cup Payar taken from Long runner beans or Achinga
1 nos Coconut — grated
8 nos Green chillies
2 tbsp Coconut oil
Salt, to taste
Curry leaves, a few

Preparation

Step 1
For preparing Kerala Mathanga Olan, first extract thick and thin coconut milk from the grated coconut.
Step 2
The qty depends upon the gravy u desire.
Step 3
Place the sliced pumpkin pieces along with payar, green chillies, salt and the second extract of the coconut milk or the thin coconut milk in a vessel and allow it to cook.
Step 4
When done, add the thick coconut milk.
Step 5
Heat it through.
Step 6
Do not boil after adding the coconut milk.
Step 7
Sprinkle the curry leaves and coconut oil on top.
Step 8
Stir everything together thoroughly and take it off the heat.
Step 9
Cover it with a lid so as not to lose the flavour.
Step 10
Serve Kerala Mathanga Olan with rice.

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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Main Course

Kerala Mathanga Olan

Rich and creamy textured Kerala Mathanga Olan is a stewed vegetarian side dish, very popular during Sadhya celebrations. Pumpkin or mathanga pieces are stewed with Payar and served with hot rice.

Ingredientsfor 3 servings

1 small Tender yellow pumpkin thinly sliced, Mathanga
1 cup Payar taken from Long runner beans or Achinga
1 nos Coconut — grated
8 nos Green chillies
2 tbsp Coconut oil
Salt, to taste
Curry leaves, a few

Preparation

Step 1
For preparing Kerala Mathanga Olan, first extract thick and thin coconut milk from the grated coconut.
Step 2
The qty depends upon the gravy u desire.
Step 3
Place the sliced pumpkin pieces along with payar, green chillies, salt and the second extract of the coconut milk or the thin coconut milk in a vessel and allow it to cook.
Step 4
When done, add the thick coconut milk.
Step 5
Heat it through.
Step 6
Do not boil after adding the coconut milk.
Step 7
Sprinkle the curry leaves and coconut oil on top.
Step 8
Stir everything together thoroughly and take it off the heat.
Step 9
Cover it with a lid so as not to lose the flavour.
Step 10
Serve Kerala Mathanga Olan with rice.