Kerala · Side
Delicate ash gourd and black-eyed peas in coconut milk.
Photo by Kavya Manohar · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Olan is one of the quiet dishes of Kerala’s sadya feast. Ash gourd and black-eyed peas simmer in coconut milk with green chile and curry leaves; restrained seasoning is intentional.
Technique notes
Kerala kitchen
Kerala olan is a gentle vegan curry of ash gourd, black-eyed peas, coconut milk, green chile and curry leaves.
Peel ash gourd deeply, scoop out seeds and cut the pale flesh into even ¾-inch cubes.
Combine gourd, light coconut milk, water, chiles and salt. Cover and simmer 12–15 minutes.
Stir in black-eyed peas and full-fat coconut milk. Heat gently 3–4 minutes without boiling.
Warm coconut oil, add curry leaves until fragrant and spoon over curry. Rest 5 minutes.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Olan is one of the quiet dishes of Kerala’s sadya feast. Ash gourd and black-eyed peas simmer in coconut milk with green chile and curry leaves; restrained seasoning is intentional.
Refrigerate for up to 3 days and reheat gently to protect the coconut milk.
Serve as part of a Kerala sadya with rice and more strongly seasoned curries.
