This article needs additional citations for verification. (January 2017) (Learn how and when to remove this template message)
|Place of origin||Southern regions of the Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated national cuisine||India|
Olan (pronounced [oːlan]) is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is a light and subtle-flavored dish prepared from white gourd, ash-gourd or black-eyed peas, coconut milk and ginger seasoned with coconut oil. It is usually served as part of a Sadhya.
- 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
- 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.
- 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 September 20, 2018.
- Sathyendran, Nita (September 10, 2016). "Onam on a leaf". The Hindu. Retrieved September 20, 2018.
- nammuderuchikal.com/olan - olan recipie
- Youtube - preparation video
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|