Aug 17, 2012

Olan for Kerala Sadya

Olan for Kerala Sadya

A very popular traditional dish in Kerala cuisine. This is a must have during social events like marriages, festivals (Onam / Vishu) etc ... Recipe from my collection of Vanitha Magazine !!! This is 100 % traditional recipe. No need to add garam masala, red chilli powder, jeera powder , turmeric powder, no mustard – jeera seasoning, onion seasoning …

Serves: 4


300 g ash gourd (kumbalnga) net weight before removing the skin and seeds (or 150 g ash gourd and 150 g pumpkin (mathanga) – gently remove the outer skin and seeds. Cut into 1 – inch thin pieces

10 long beans / achinga payar (chawli in Konkani cuisine), cut into 1 – inch pieces

1/3 cup / 80 ml (Indian standard measuring cup of 3 oz / 80 ml ) capacity) vanpayar (dark red beans)

½ cup (100 ml) water

½ teaspoon salt (or to taste)

3 green chillies, slit lengthwise (3 big size or 4 small size)

6 curry leaves

75 ml thick coconut milk

1 teaspoon oil (highly recommending coconut oil)


For vanpayar:

Wash and soak 1/3 cup vanpayar( dark red beans ) in 300 ml water for 6 hours ( or overnight ). It should be½ - inch water level above vanpayar after soaking. Pressure cook for 25 minutes (reduce heat to medium after 2 nd whistle and cook for 20 minutes ). Allow the pressure cooker to cool naturally. Now you will get a medium thick mixture. Do not cook vanpayar without soaking.

In a wide bowl, mix ash gourd pieces, long beans, boiled vanpayar , ½ cup water, green chillies, curry leaves and salt to taste. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes or until done / well cooked / water almost dries up. Switch off the heat.

Finally, add 75 ml thick coconut milk and gently stir well. Sprinkle oil and consume this delicious curry (this is not a main curry) with rice and other accompaniments like avial, sambar, rasam.. after half an hour (minimum). Then it will absorb all the flavours of coconut milk.

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