Kerala Olan is completely vegan and creamy curry. This is an inevitable curry to be served in banana leaf for the big Onam sadhya. As I told you in my previous post, there are different sides for Onam sadhya- like inji pachadi (ginger in yogurt), apple pickle – a different pickle and dates payasam. If you like to try vegetarian recipes, there is palak paneer and if you wanna have a vegetarian bake, then go for broccoli mornay. Here is the cubed ash gourd.
Officially school started for our kid. Obviously as you know, “time” has become the celebrity. By Gods grace, there is only walking distance to school. But when I walk with her, I see small trees along the side of foot path. Are they lined up in the “attennn…-tion” (like we did in our physical education) position…? I think they are conveying me a message – “See…! Your kid is going to school, so have discipline and get her that”.
A portion of ash gourd.
- 4 cups of ash gourd/ Kumbalanga (cut into cubes) / winter melon
- ¾ cup of red cowpeas / Vanpayar
- 4 ½ cups of water
- 1 cup of thick coconut milk
- 4 to 5 green chilies (split lengthwise)
- A spring of curry leaves
- 1 tablespoon of coconut oil.
- Cook beans in 2½cups of water with enough salt in a pressure cooker for 7 whistles.
- In a pan, put ash gourd, green chilies and 2 cups of water. Ash gourd should be cooked until tender but not mushy. The shape of ash gourd must be retained.
- Add cooked beans into ash gourd. Mix it well.
- Add coconut milk and curry leaves and continue cooking at very low flame for 10 minutes.
- Take off from heat and drizzle coconut oil.
- Serve it hot with rice.
This curry is really creamy. But no guilt – it is completely vegan. Eat this curry with hot rice, pickle and pappadam/ any chips, when you are not preparing sadhya.
That fragrance of coconut milk, its creamy texture will surely that feel of craving more.