The main ingredient of this Kerala delicacy is Cocunut Milk. The other two major ingredients can vary a bit. I have used Ash Gourd and Black Eyed Beans here, which is the most authentic form of Olan. Although other squashes like, Chow Chow, Cucumber (Kerela kinds), Yellow Pumpkin and instead of Black Eyed Beans, other beans like Red Cow Peas (Vanpayar) can also be used to make the same dish. This is one of my husband's favorite and since the first time I had it at my in-law's, its mine too.
Ingredients:
2 cups Ash Gourd thinly sliced
1 cup Black Eyed Beans
1 cup coconut milk
2 tbsps coconut oil
A dash Aesofatida
1/2 tsp ginger paste
1 tbsp Green chilli paste
Method:
Pressure cook the beans for 3-4 whistles and keep aside. In a saucepan, add 1 tbsp of coconut oil and breifly toss the gourds and aesofatida in it. Now add water enough to cover the gourds. Add salt to taste and cover the pan. The gourds should be cooked but shouldn't become mushy. Once the gourds are cooked, add the beans, ginger paste, chilli paste,coconut milk and simmer for about 4-5 minutes. Meanwhile, take care all the milk doesn't get absorbed. It is supposed to be at a running consistency, although you could make it to semi-gravy if you wish to have it like Kootu. Garnish with a tbsp of cocunut oil. Need not have to temper, but if you wish you could temper it with just curry leaves in the remaining cocunut oil. Serve hot with a spicy dry curry like Spicy Stir-Fried Okra.
Note:
The most authentic form of Olan doesn't include ginger paste, but here I've added just to add a bit more of the health factor.
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