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Main Course

Mathanga Payar Olan | Olan Recipe

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 4 servings

250 g Mathanga (Pumpkin
250 g Ash Gourd (Kumbalanga)
1 cup Cow peas
6 piece Green Chillies — slit
5-6 Curry leaves
2 cup Coconut — grated
Salt, to taste
2 tsp Coconut oil

Preparation

Step 1
For preparing Mathanga Payar Olan, first cut the Matthanga (Pumpkin), remove the seeds and waste if any, and cut it into thin pieces as shown in above picture and keep the pieces separately.
Step 2
Cut the Kumbalanga (Ash gourd), remove the seeds and waste if any, and cut it into thin pieces and keep the pieces aside.
Step 3
Crush well the grated Coconut and extract the first milk - Onnaam Paal - without adding water (by using a clean cloth to filter the Coconut milk) and keep this milk separately. Then, add some hot water in the Coconut (left after extracting the first milk) and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.
Step 4
Change the Matthanga and Kumbalanga pieces into a cooking vessel, add the second milk (Randaam Paal) and some Water along with Salt and cook them for about five minutes in medium flame.
Step 5
After about five minutes, add the Pachha Payar and Green Chilli slices and cook the mix properly.
Step 6
When the mix (Olan) is cooked properly, add the Onnam Paal (first milk) taken from the Coconut and Coconut Oil and stir the Olan well.
Step 7
Matthanga (Pumpkin), Pachha Payar (Cowpea) Olan is ready. Garnish this Olan with Curry leaves and service it with Poori/Chappathi/Dosa/Cooked Rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Mathanga Payar Olan | Olan Recipe

Ingredientsfor 4 servings

250 g Mathanga (Pumpkin
250 g Ash Gourd (Kumbalanga)
1 cup Cow peas
6 piece Green Chillies — slit
5-6 Curry leaves
2 cup Coconut — grated
Salt, to taste
2 tsp Coconut oil

Preparation

Step 1
For preparing Mathanga Payar Olan, first cut the Matthanga (Pumpkin), remove the seeds and waste if any, and cut it into thin pieces as shown in above picture and keep the pieces separately.
Step 2
Cut the Kumbalanga (Ash gourd), remove the seeds and waste if any, and cut it into thin pieces and keep the pieces aside.
Step 3
Crush well the grated Coconut and extract the first milk - Onnaam Paal - without adding water (by using a clean cloth to filter the Coconut milk) and keep this milk separately. Then, add some hot water in the Coconut (left after extracting the first milk) and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.
Step 4
Change the Matthanga and Kumbalanga pieces into a cooking vessel, add the second milk (Randaam Paal) and some Water along with Salt and cook them for about five minutes in medium flame.
Step 5
After about five minutes, add the Pachha Payar and Green Chilli slices and cook the mix properly.
Step 6
When the mix (Olan) is cooked properly, add the Onnam Paal (first milk) taken from the Coconut and Coconut Oil and stir the Olan well.
Step 7
Matthanga (Pumpkin), Pachha Payar (Cowpea) Olan is ready. Garnish this Olan with Curry leaves and service it with Poori/Chappathi/Dosa/Cooked Rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.