Olan is a Kerala dish that is a light and subtle-flavored and made with coconut oil, ash-gourd or Vellai Poosanikai, and black-eyed peas, coconut milk and ginger. It is usually served on Sadhya.
- Poosanikai (White pumpkin) – 1 cup
- Thattapayaru (Cow peas) – ¼ cup
- Green chilli – 2
- Thin coconut milk – 1 cup
- Thick coconut milk – ½ cup
- Coconut oil – 1 tsp
- Curry leaves – few
- Salt – to taste
Soak thattapayaru two hours and pressure cook with little salt. Slit green chilli. Peel poosanikai and cut into small cubes. Cook poosanikai in thin coconut milk with salt and green chilli. When they cook half add cooked thattapayaru and cook. Add thick coconut milk and curry leaves. Finally sprinkle one teaspoon coconut oil over it.