Olan is a traditional Kerala dish from South India, and it’s a simple and delicious preparation made with pumpkin, cowpeas (black-eyed peas), coconut milk, and seasoned with curry leaves and coconut oil. It’s a mild and comforting dish that is often served as part of the Sadya, a traditional Kerala feast. Here’s a basic recipe for making Olan:

Ingredients:

1. 200 grams of pumpkin (cut into small cubes)
2. 1/2 cup of cowpeas (black-eyed peas)
3. 1 cup of thin coconut milk
4. 1/2 cup of thick coconut milk
5. 2-3 green chilies (slit lengthwise)
6. A few curry leaves
7. 2 tablespoons of coconut oil
8. Salt to taste

Instructions:

1. Soak the cowpeas in water for about 4-6 hours or overnight. Drain and rinse them before using.

2. In a large saucepan or kadai, combine the pumpkin cubes and soaked cowpeas.

3. Add enough water to cover the vegetables and cowpeas, along with some salt. Bring it to a boil and then simmer until the vegetables are tender and the cowpeas are cooked. This may take about 15-20 minutes. You can also use a pressure cooker to cook them quickly.

4. Once the vegetables and cowpeas are cooked, add the slit green chilies and curry leaves to the pan. Let it simmer for a few more minutes to infuse the flavors.

5. Reduce the heat to low and add the thin coconut milk to the pan. Stir well and let it simmer for a few minutes, allowing the flavors to meld together.

6. Finally, add the thick coconut milk and gently stir it into the Olan. Be careful not to let it come to a boil, as coconut milk can curdle when heated too much.

7. Turn off the heat and drizzle coconut oil over the top of the Olan. The coconut oil adds a distinctive flavor to the dish.

8. Your Olan is ready to serve. It should have a mild and comforting flavor with a creamy coconut undertone.

9. Serve hot with steamed rice, preferably Kerala red rice, for an authentic experience.

Olan is a simple yet flavorful dish that beautifully complements the spicy and tangy dishes often found in Kerala cuisine. Enjoy your Olan as a part of a traditional Kerala meal or as a side dish for any Indian meal.