Olan, a traditional Kerala side dish is regular at every 'Onasadhya'. Here is a twist to the dish with kumbalanga (ash gourd) and mathanga (pumpkin). The rich and creamy curry is nutritious and healthy and can be served with hot rice for your 'Onasadhya'.
Ingredients
10g cowpea (vanpayar)
15g pumpkin (mathanga)
15g ash gourd (kumbalanga)
5g long beans
4 green chillies
½ grated coconut
1 tbsp coconut oil
Preparation
Soak cowpeas in water overnight
Chop pumpkin and ash gourd into cubes
Add green chillies (sliced lengthwise), long beans, and soaked cowpeas
Cook it well and drain the water
Collect the first extract of the coconut milk by squeezing the grated coconut with half a litre of water
Add one litre of water again and squeeze it to make the second extract
Add second extract of coconut milk to the drained vegetables
Allow it to boil
Add first extract of coconut milk and coconut oil
Serve it hot with sadhya
