Olan

Olan is a traditional Kerala delicacy and one of the most cherished dishes served as part of the iconic Sadya feast. Known for its delicate flavors and understated elegance, this dish beautifully reflects the simplicity and refinement of Kerala’s culinary heritage. Prepared with minimal spices, creamy coconut milk, and fresh vegetables, Olan allows the natural flavors of its ingredients to shine.

Traditionally made with ash gourd and cowpeas, Olan has a mild and soothing taste that is elevated by the richness of coconut milk and the subtle aroma of curry leaves. Light, nourishing, and easy to digest, this comforting dish pairs perfectly with steamed rice and is celebrated for its ability to bring balance and freshness to a traditional Kerala meal. Its simplicity and gentle flavors make Olan a timeless classic of South Indian cuisine.

Ingredients

• 300 g ash gourd, peeled and cut into medium-sized cubes

• ½ cup cooked cowpeas (field beans)

• 1 cup thick coconut milk

• 1½ cups thin coconut milk

• 3–4 green chillies, slit

• 8–10 curry leaves

• 1 tbsp Shalimar's Coconut Oil

• 1 tbsp peanuts

• Salt, to taste

  
  

Method

Peel the ash gourd and cut it into medium-sized cubes.

In a saucepan, combine the ash gourd, cooked cowpeas, slit green chillies, salt, and thin coconut milk. Cook over medium heat until the ash gourd becomes tender and the flavors blend together.

Once the vegetables are cooked, add the thick coconut milk and heat gently over a low flame for 2–3 minutes. Do not allow the curry to boil, as this may cause the coconut milk to separate.

Drizzle Shalimar's Coconut Oil over the curry and scatter the curry leaves on top. Add the peanuts and stir gently to combine.

Cover the dish and let it rest for a few minutes, allowing the delicate aromas to infuse.

Serve this traditional Kerala-style Olan hot with steamed rice or appam for a light, comforting, and authentic South Indian meal.