Olan

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" 

Ingredients

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

Preparation

• 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