Olan recipe

Kerala style pumpkin, karamani, coconut milk curry

5 from 1 vote

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Firstly, soak black eyes peas for 1 hour in hot water
Discard the water, measure, and add 1 cup of water
Pressure cook for 2 whistles and let the pressure subsides naturally
In a wide pan add 1/2 tablespoon of coconut oil and when the oil is hot add curry leaves and green chilli
Let the curry leaves roast and green chilli slightly turns half white
Add 1/2 cup of water and required salt and bring it to the boil
Furthermore, add yellow pumpkin, cover, and let it cook for a 30 seconds
Add white pumpkin and 2 tablespoon of coconut milk, cover, and cook for 3-5 minutes until both pumpkins turn fork tender
Simmer the stove and add filtered cooked black eyes peas, 1/3 cup of coconut milk, 1/2 tablespoon of oil, mix gently
Cover cook for 2 minutes and turn off the stove
Keep the olan covered for 5 minutes for the flavors to enhance then serve

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I have soaked black-eyed peas in hot water for 1 hour. Instead, you can soak in room temperature water for more hours
If you get long whistle sound, cook for 2 whistles. for short whistle sound cook for 3 whistles
I have used both white and yellow pumpkins.Instead, you can also use one variety
Pumpkin cooking time varies based on the size of the cut pumpkin and also the way it is ripe
Cooking pumpkin with little coconut milk enhances the coconut flavor
I have cooked pumpkin in a pan, instead, you can also cook pumpkin in the pressure cooker or instant pot
Release pressure immediately if the pumpkins are ripe else do a natural pressure release
I have saved black-eyed peas cooking water for rasam. I Strained and filtered them in a colander and added to the olan
Store-bought coconut milk might thicken over time so adjust the water acquiring to your desired consistency