Olan is a traditional dish from Kerala made Kumbalanga(ash gourd) with Vanpayar(cowpeas) and Thengapal(coconut milk) mildly spiced tempered with coconut oil. It is a very subtly flavored and light dish, often served as part of a sadya (feast served in banana leaves).


  • 2 cups thin coconut milk
  • 3/4 cup thick coconut milk
  • 1 tablespoon coconut oil
  • Salt to taste
  • 1 sprig curry leaves
  • 1/2 cup Cow peas/ red gram/vanpayar, soaked overnight
  • 2 cups ashgourd, diced
  • 4 green chillies, vertically slit


  1. Pressure cook Cook black eyed peas with little salt.
  2. Cook ashgourd with thin coconut milk, green chillies and salt for about 5-7 minutes.
  3. Add the black eyed peas and thick coconut milk to the cooked pumpkin and simmer on low flame till it just starts to boil.
  4. Pour coconut oil and add a sprig of curry leaves.
  5. Cover and cook for 10 min. Serve olan warm with rice.

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