This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of september , I have paired with Poonam Bhacchav who blogs at poonambachhav.blogspot.com " and the ingredients given by her are green chillies and coconut milk.
I am really excited to try this month's challenge; as I am a great fan of kerala Cuisine.
Though I used to prepare many dishes from kerala cuisine; I always love to learn many new recipes especially vegetarian dishes. By the given secret, I planned to preapre Olan, one of the popular veg accompaniment in onam sadhya.
I have already tasted olan in my friends house and restaurants. This is the first time Iam trying at home, it is very simple, mild and tasty dish.
Do give it a try and give your feedback!
Recipe for Olan
Recipe type: Main course
Ingredients:
Cow peas / rose moong - 1//4 to 1/2 cup
Ashgourd / white pumpkin- 2 cups
Soak the rose moong overnight and pressure cook it.
I am really excited to try this month's challenge; as I am a great fan of kerala Cuisine.
Though I used to prepare many dishes from kerala cuisine; I always love to learn many new recipes especially vegetarian dishes. By the given secret, I planned to preapre Olan, one of the popular veg accompaniment in onam sadhya.
I have already tasted olan in my friends house and restaurants. This is the first time Iam trying at home, it is very simple, mild and tasty dish.
Do give it a try and give your feedback!
PREP TIME
20 min
COOK TIME
TOTAL TIME
35 mins
Recipe type: Main course
Cuisine: Kerala
Serves: 4 to 5(approximately)
Cow peas / rose moong - 1//4 to 1/2 cup
Ashgourd / white pumpkin- 2 cups
Green chillies - 3 to 4 (slitted)
Thin Coconut milk - 3/4 cup
Thick coconut milk - 1/2 cup
Curry leaves – 1 sprig
Coconut oil - 1 tsp
Thin Coconut milk - 3/4 cup
Thick coconut milk - 1/2 cup
Curry leaves – 1 sprig
Coconut oil - 1 tsp
Salt - as required
Directions:
Soak the rose moong overnight and pressure cook it.
Don't overcook, make sure it holds its shape. Drain the water and keep aside. (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).
Peel the skin of the ashgourd and chop it into meduim size pieces.
In a pan, add chopped ashgourd, salt and green chilies along with thin coconut milk; allow to cook in medium flame.
Once it is cooked, add the cooked moongand coconut milk . Give it a mix .
Let it cook for another 2 to 3 minutes in a low flame and switch off the gas.
Serve it as accompaniment along with rice and sambar.
Peel the skin of the ashgourd and chop it into meduim size pieces.
In a pan, add chopped ashgourd, salt and green chilies along with thin coconut milk; allow to cook in medium flame.
Once it is cooked, add the cooked moongand coconut milk . Give it a mix .
Let it cook for another 2 to 3 minutes in a low flame and switch off the gas.
Serve it as accompaniment along with rice and sambar.
