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Olan is a delicacy popularly prepared during festival of Vishu.

Olan is an essential dish in the traditional Kerala Onam Sadya and even for wedding sadya. The dish is mild, flavoured only with coconut milk, jeera and green chillies.



Method of making Olan :

1.Soak the beans for atleast 5 hours and pressure cook for 3 whistles in 3 cups water. Set aside. (

2. Add the cubed pumpkin, slit green chillies, jeera powder and a little bit salt into a pan with 1 cup water and let it cook on a low fire until soft. Cook closed for best results but check to make sure it doesn't get too mushy. This shouldn't take more than 5-7 mins.

3. Add the beans and 1/2 cup coconut milk to the cooked pumpkin pieces. At this stage, adjust water so that the curry is not too watery or dry. Ideally, there should be enough liquid to cover the pieces. Cook for another 4 mins or so on low fire. If you feel the curry is too watery, add 1 tsp rice flour mixed with 2 tbsp water and mix well.

4. Add the rest of the coconut milk, adjust salt and heat through for not more than 2 mins. Remove from fire.

5. Heat oil and add all the ingredients for tempering. Once the shallots turn a golden brown (if using, otherwise just wait for the mustard seeds to pop), add it to the curry. Mix well and serve hot.



Ingredients required to maake Olan :

3/4 cup black-eyed beans

1 cup pumpkin, cubed

3 - 4 green chillies

1.5 cups coconut milk

1/2 tsp Jeera / jeerakam powder

Salt to taste

To Temper:

2 tsp coconut oil

1/2 tsp mustard seeds

4 shallots sliced thin (optional)
A few curry leaves


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