Olan (Ash Gourd & Black-Eyed Beans in Coconut Milk)

Olan is the mildest dish of the Onam sadya – just ash gourd, red cowpeas or black-eyed beans, green chillies and coconut milk, finished with raw coconut oil and curry leaves. Pure, light and soothing.

Video by Shaan Geo on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free · Mild
• Famous in Kerala

Ingredients

• 400 g ash gourd (winter melon), peeled, thin slices
• 60 g black-eyed beans or red cowpeas, soaked and cooked (or ½ tin)
• 3 green chillies, slit
• ¾ tsp salt
• 200 ml thin coconut milk (or 100 ml coconut milk + 100 ml water)
• 150 ml thick coconut milk
• 1 tbsp coconut oil
• 10 curry leaves

Method

1. Cook ash gourd and green chillies in the thin coconut milk with salt for 8–10 minutes until translucent.
2. Add the cooked beans and simmer 2 minutes.
3. Add the thick coconut milk, heat gently without boiling and turn off the heat.
4. Crush the curry leaves over the top and drizzle with coconut oil. Cover 5 minutes before serving with rice.

Tip: Never boil after adding thick coconut milk – it should stay white and creamy.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.