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Olan: A Taste of Kerala’s Gentle Embrace – Straight From Chef Curry Do’pyaza’s Kitchen!

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Chef Curry Do’pyaza

Olan: A Taste of Kerala’s Gentle Embrace – Straight From Chef Curry Do’pyaza’s Kitchen!

Namaskaram and Aadab to all my favourite foodies! Chef Curry Do’pyaza here, back with another delicious journey into the heart of Indian cuisine. Today, we’re travelling down south to Kerala, the land of swaying palms and serene backwaters, to discover a dish that’s as comforting as a warm hug: Olan!

Think of Olan as Kerala’s culinary lullaby. It’s a simple, subtle, and incredibly satisfying stew made with white gourd (winter melon), red beans, and coconut milk. It’s the kind of dish that nourishes your body and soothes your soul.

When Do We Enjoy This Delightful Dish?

Olan is a star during the Onam festival, the harvest festival of Kerala. It’s a key part of the Onam Sadhya, the grand vegetarian feast served on a banana leaf. But honestly, Olan is perfect anytime you crave a light, healthy, and flavorful meal. It’s especially comforting during the cooler months or when you just need a gentle, nurturing dish.

A Glimpse into History

The history of Olan is as simple as the dish itself. It’s a testament to Kerala’s resourcefulness, using locally available ingredients to create a dish that’s both delicious and nutritious. It likely originated as a way to use up the abundance of white gourd during the harvest season. Over time, it became a staple in Kerala cuisine, passed down through generations.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients You’ll Need:

  • 2 cups Ash Gourd, cubed (Kumbalanga)
  • 1/2 cup Red Cow Peas (Vanpayar), soaked overnight
  • 2 Green Chillies, slit lengthwise (Pachai Milagai)
  • 1 sprig Curry Leaves (Kari Patta)
  • 1 cup Thick Coconut Milk (Thenga Paal – Ondam Paal)
  • 1 cup Thin Coconut Milk (Thenga Paal – Randaam Paal)
  • 1 tablespoon Coconut Oil (Thenga Enna)
  • Salt to taste (Namak)

Step-by-Step Instructions:

  1. Soak and Cook the Beans: First, soak the red cow peas (vanpayar) overnight. This helps them cook faster and become nice and tender. Drain the soaked beans and pressure cook them with enough water until they are soft but not mushy.
  2. Combine and Simmer: In a medium-sized pot, combine the cubed ash gourd (kumbalanga), cooked red cow peas, slit green chilies, and thin coconut milk (randaam paal). Bring the mixture to a gentle simmer over medium heat.
  3. Cook Until Tender: Let it simmer, stirring occasionally, until the ash gourd is cooked through and becomes soft, about 15-20 minutes.
  4. Add the Final Touch: Now, it’s time for the magic! Pour in the thick coconut milk (ondam paal) and add the curry leaves. Stir gently and let it simmer for another 2-3 minutes. Be careful not to boil the mixture after adding the thick coconut milk, as it can curdle.
  5. Season and Serve: Season with salt to taste. Drizzle a tablespoon of coconut oil over the top. This adds a lovely aroma and richness to the dish. Serve hot and enjoy the simple yet sublime flavours of Olan!

Chef Curry Do’pyaza’s Tips for the Best Olan:

  • Fresh is Best: Use fresh coconut milk for the most authentic flavour. If you’re using canned coconut milk, make sure it’s good quality.
  • Don’t Overcook: Be careful not to overcook the ash gourd. It should be tender but still hold its shape.
  • Gentle Simmer: Always simmer the Olan gently. Boiling it can make the coconut milk curdle and affect the texture.
  • Adjust the Chillies: Adjust the number of green chillies according to your spice preference.

Different Ways to Cook Olan:

  • Gas Stove/Induction Stove: The traditional method, as described above, works perfectly on both gas and induction stoves.
  • Pressure Cooker: You can pressure cook the ash gourd and beans together for 2-3 whistles, then add the coconut milk and curry leaves as mentioned above. This saves time.
  • Slow Cooker/Crockpot: Combine all ingredients (except thick coconut milk and curry leaves) in the slow cooker and cook on low for 4-6 hours. Add the thick coconut milk and curry leaves in the last 30 minutes.

Nutritional Information (Approximate, per serving):

  • Calories: 150-200
  • Protein: 5-7g
  • Fat: 10-15g
  • Carbohydrates: 15-20g

Olan is a good source of fiber, vitamins, and minerals. It’s also low in calories and fat, making it a healthy and nutritious choice.

Serving Suggestions:

Olan is traditionally served as part of the Onam Sadhya, but it’s also delicious on its own with steamed rice. It pairs well with other Kerala dishes like Avial, Thoran, and Parippu Curry.

A Humble Request From Your Chef Curry Do’pyaza:

Friends, I urge you to try this beautiful recipe at home. It’s simple, healthy, and bursting with the gentle flavours of Kerala. Cook it with love, share it with your family and friends, and experience the joy of creating something truly special. Let the magic of Olan fill your kitchen with warmth and happiness!