stew, avial etc but Olan was a new term. Tasted very nice. The flavor of the vegetables came out very well along with the taste of coconut milk. There was no other flavor or taste over powering this.
My mother in law has a friend 'I' who is the most awesome cook ever. She makes the most amazing but ultimately the simplest of foods ever. As they say around here, " it is in the hand". She keeps sending me these delicious little dabbas of simple home cooked food. Her rasams are to die for. Whenever she makes something she thinks I will like, she sends it across and what do you know? I love it.
Now she has promised that she will teach me how to make all those delicious varieties of rasams. That is something I am looking forward to and something I am most definitely going to hold her to.
I have tried out many of her recipes and each one has been simple to the core. Here I have to say, in my opinion, the fewer the ingredients and more simple the method of cooking, the flavor of the dish increases exponentially. I think the reason for this is that the flavor of the main ingredient in the dish really comes to the fore.
The other day for lunch I had the chance to taste something new that she sent me. I have had Kerala food earlier on many occasions, but this was something quite different. Familiar but different. When I asked her what she had made, she said Olan. That was a first for me. I had heard of
So immediately asked aunty for the recipe. Even I could not believe how simple and easy it was. Minimal ingredients, minimal flavorings, minimal work...
Now for the Olan
200 grams White Pumpkin ( Ash gourd)
200 grams Yellow Pumpkin
2 green chillies slit lenghtwise
salt to taste
1 cup water
3 tablespoons coconut milk powder mixed into 1/2 cup hot water
1 teaspoon coconut oil
6 curry leaves
1 teaspoon mustard seeds.
Dice the white and yellow pumpkin into small bits.
Boil with water, salt and green chillies till almost fully done. ( You may want to boil the white pumpkin first for a few minutes and then add the yellow pumpkin as yellow pumpkin tends to cook very fast).
When done add the coconut milk into pumpkin.
Heat oil and fry the mustard seeds and curry leaves till they crackle.
Pour over the pumpkin and Olan is ready.
I was so excited when I saw RCI Kerala being hosted by Jyothsna of Currybazaar.
So here goes Olan as my entry for RCI Kerala.