Olan / Pumpkins with Cream of Coconut

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Any feast in Kerala is incomplete without this side dish. It is mail dish of Kerala cuisine made with Raw Pumpkin or Ash gourd. The veggies boiled in coconut milk tastes yummy, soft and very mild with the flavours of coconut oil and green chillies

SubhashniPosted by Subhashni

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Ingredients

  • Ashgourd / Elavan / Komblankai – 1Kg
  • Red cow peas/ Thatta payaru / Karamani 3 table spoons
  • Slitted green chillies – 5 nos
  • Coconut milk – 200 ml (Thick first milk)
  • Coconut milk –  750 ml Thin milk (second milk)
  • Coconut oil – 2 tea spoons
  • Curry leaves
  • Salt to taste

Preparation

Step1

Soak the peas overnight, boil it in pressure cooker and keep aside. Peel the skin and cut the ash gourd in to small cubes.

Step2

Boil the chopped ash gourd pieces with thin coconut milk, salt and slitted green chillies. Don’t over boil them to mushy.

Step3

When they are just cooked and soft enough add the boiled peas and allow boiling together for two more minutes.

Step4

Now add the thick coconut milk, give a fast stir and immediately switch off the stove. Remove the pan from the stove. Add coconut oil and curry leaves.

 

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