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| image = Olan.jpg | | image = Olan.jpg | ||
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| alternate_name = | | alternate_name = ഓലൻ | ||
| national_cuisine = [[Indian cuisine|India]] | | national_cuisine = [[Indian cuisine|India]] | ||
| region = [[Indian subcontinent]] | | region = [[Indian subcontinent]] | ||
Latest revision as of 09:02, 23 August 2021
 | This article needs more citations. (January 2017) |
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| Alternative names | ഓലൻ |
|---|---|
| Place of origin | Southern regions of the Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated national cuisine | India |
| Variations | Standard, Nambudiri |
Olan (pronounced [oːlan]) is a dish that is part of the Kerala cuisine of the state of Kerala in South India.[1] It is a light and subtle-flavored dish prepared from white gourd or ash-gourd, and black-eyed peas, coconut milk and ginger seasoned with coconut oil.[2] It is usually served as part of a Sadhya.[2]
Recipe[edit | edit source]
Kerala style[edit | edit source]
Ingredients
- Black-eyed beans - 1 cup
- White pumpkin - 1 cup
- Pumpkin - 1 cup
- Green chiles - 3-4
- Coconut milk - 1½ cups
- Curry leaves - 5-6
- Oil - 1 tablespoon
- Salt
Preparation
- Soak the beans overnight.
- Pressure cook until 3/4 done.
- Add chopped pumpkin, salt and slit green chiles.
- Cook with a little water.
- When the pumpkin and the beans are completely cooked, pour hot oil tempered with curry leaves into it.
- Add the coconut milk and simmer for 3–4 minutes.
Varieties[edit | edit source]
The Nambudiri variety of olan is slightly different.
See also[edit | edit source]
References[edit | edit source]
- ↑ Miryala, R.K. (2015). Trends, Challenges & Innovations in Management - Volume III. Trends, Challenges & Innovations in Management. Zenon Academic Publishing. p. 259. ISBN 978-81-926819-9-3. Retrieved 20 September 2018.
- ↑ 2.0 2.1 Sathyendran, Nita (10 September 2016). "Onam on a leaf". The Hindu. Retrieved 20 September 2018.
External links[edit | edit source]
- nammuderuchikal.com/olan - olan recipe
- Youtube - preparation video
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