Friday, January 25, 2013


In kerala ,especially for Sadya, either Onam or Weddings.. is incomplete without "Olan". In a TV program(Onam Special) it was said " since Olan is mild flavored in taste, it should be tasted first in a sadya , than tasting any other dish ,as Olan would clear the taste buds" 

  1. Elavan(White gourd) - ½ Kg
  2. Long Beans (payar) – 100g
  3. Green chilly slit – 5-6(Depends on the green chilly)
  4. Ginger – 1 small piece
  5. Coconut Milk – ¾ cup
  6. Oil – 1 Tbsp
  7. Mustard Seeds – ¼ Tsp
  8. Dry red chilly– 3
  9. Curry Leaves – 2-3 Sprigs
  10. Salt – as per taste

  • Cut elavan into thin slices of about 3 cm by 3 cm.
  • Pressure cook elavan , payar, ginger and green chilly with salt and ¼ cup of water.(Don’t add too much water as vegetables contains water in it). Whistle up to 3 times.
  • If water is more , reduced it.
  • Simmer the flame and add coconut milk and curry leaves. Cook for 2-3 minutes. Do not boil after adding coconut milk.
  • Heat oil in a kadai, add mustard seeds. When it starts to crackle add dry red chilli and curry leaves.
  • Pour it onto the Olan.
  • Serve it with rice.
Sending this to SIC–South Indian Cooking @ Nivedhams, event by Anu's Healthy Kitchen 

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