Kerala

Olan

Name: Olan
Prep time: 6 h
Cook time: 35 min
Total time: 6 h 35 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 3 cups thin squares ash gourd (winter melon); 1/3 cup red cowpeas (vanpayar) or lobia dry lobia, dry (dried black eyed peas); 3 slit green chilli; Water, for cooking; 1 1/4 cups thin coconut milk; 2/3 cup thick coconut milk; 1 tbsp coconut oil; 2 sprigs curry leaves; Salt, to taste

Ash gourd and cowpeas in coconut milk. The quietest dish on the sadya, and proud of it.

35 minTime

5 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 35 minutes come after.

The gentle one3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

245kcalsame

5 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Ash gourd (winter melon)3 cups, thin squares

Lobia, dry (dried black eyed peas)⅓ cup red cowpeas (vanpayar) or lobia, dry

Green chilli3, slit

Waterfor cooking

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Coconut oil1 tbsp

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Pressure cook the soaked cowpeas in water for 3 to 4 whistles. Let pressure release naturally.
2Cook the ash gourd and green chillies in the thin coconut milk with salt.
3Add the cooked beans and simmer for 2 minutes.
4Stir in the thick coconut milk and turn off the heat as soon as it is hot.
5Top with raw coconut oil and crushed curry leaves. Cover and rest for a few minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Olan

Ash gourd and cowpeas in coconut milk. The quietest dish on the sadya, and proud of it.

35 minTime

5 gProtein each

mildSpice

6hPlan ahead. Soak for 6 hours first; the 35 minutes come after.

The gentle one3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

245kcalsame

5 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Ash gourd (winter melon)3 cups, thin squares

Lobia, dry (dried black eyed peas)⅓ cup red cowpeas (vanpayar) or lobia, dry

Green chilli3, slit

Waterfor cooking

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Coconut oil1 tbsp

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Pressure cook the soaked cowpeas in water for 3 to 4 whistles. Let pressure release naturally.
2Cook the ash gourd and green chillies in the thin coconut milk with salt.
3Add the cooked beans and simmer for 2 minutes.
4Stir in the thick coconut milk and turn off the heat as soon as it is hot.
5Top with raw coconut oil and crushed curry leaves. Cover and rest for a few minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Olan

Make it your way

Ingredients

Method

Olan

Make it your way

Ingredients

Method

Make it a meal