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Main Course

Mathanga Olan

A styled creamy textured stew that goes well with hot rice. Graded as a popular Sadhya dish, Mathanga Olan is a must in all vegetarian meals.

Ingredientsfor 3 servings

1/2 kg Tender yellow pumpkin cut in cubes, Mathanga
1 cup Black eyed beans Vanpayar
1 nos Carrot cut in small slices — optional
1 nos Coconut — grated
8 nos Green chillies — slit
2 tbsp Coconut oil
Salt, to taste
Curry leaves, a few

Preparation

Step 1
For preparing 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 vanpayar, carrot, 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 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 Mathanga Olan with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Mathanga Olan

A styled creamy textured stew that goes well with hot rice. Graded as a popular Sadhya dish, Mathanga Olan is a must in all vegetarian meals.

Ingredientsfor 3 servings

1/2 kg Tender yellow pumpkin cut in cubes, Mathanga
1 cup Black eyed beans Vanpayar
1 nos Carrot cut in small slices — optional
1 nos Coconut — grated
8 nos Green chillies — slit
2 tbsp Coconut oil
Salt, to taste
Curry leaves, a few

Preparation

Step 1
For preparing 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 vanpayar, carrot, 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 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 Mathanga Olan with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.