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Main Course

Variety Olan

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 3 servings

500 g Ash gourd — sliced (Kumbalanga)
1 nos Onion — chopped
4 nos Green chillies — slit
1 piece Ginger — chopped
11/2 cup Coconut milk 1 cup second extraction and 1/2 cup second extraction
Curry leaves, a few
1 tsp Pepper powder
1 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing variety olan, cook ash gourd, onion, green chillies and ginger with second extraction coconut milk(rendam palu).
Step 2
When done, add pepper powder and first extraction coconut milk(onaam palu).
Step 3
When curry starts to boil, add salt and curry leaves and remove pan from fire.
Step 4
Pour coconut oil on top and mix gently.

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

Variety Olan

Ingredientsfor 3 servings

500 g Ash gourd — sliced (Kumbalanga)
1 nos Onion — chopped
4 nos Green chillies — slit
1 piece Ginger — chopped
11/2 cup Coconut milk 1 cup second extraction and 1/2 cup second extraction
Curry leaves, a few
1 tsp Pepper powder
1 tbsp Coconut oil
Salt, to taste

Preparation

Step 1
For preparing variety olan, cook ash gourd, onion, green chillies and ginger with second extraction coconut milk(rendam palu).
Step 2
When done, add pepper powder and first extraction coconut milk(onaam palu).
Step 3
When curry starts to boil, add salt and curry leaves and remove pan from fire.
Step 4
Pour coconut oil on top and mix gently.

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.