This recipe has been inspired by Olan, a mild coconut milk based dish that is an important part of Kerala Sadya. Traditionally, olan is prepared using winter melon, pumpkin (optional) and red cow peas (van payar). But in this recipe, I have used other vegetables such as papaya, taro root, potato and yellow cucumber. All these vegetables especially taro root / chembu, wintermelon and yellow cucumber tastes really good in this dish and I guarantee you will love it. Here’s the recipe..
Ingredients (Serves 5)
1. Chembu / taroroot – 2 medium, peeled and cubed
Potato – 1 small, cut into small pieces
Winter melon / kumbalanga – 3/4 cup, cut into small cubes
Yellow cucumber / vellarikka – 1/2 cup, cut into small cubes
Papaya / omakka – 1/2 cup, cut into small cubes
Green chilies – 3 – 4, slit
Curry leaves – A few
Salt – To taste
Water – 1.5 – 2 cups or as required
2. Red chori / red cowpeas / van payar – 1/3 cup, pressure-cooked with enough water for 4 – 5 whistles until soft (makes about 1/2 cup when cooked)
3. Thick coconut milk
4. Coconut oil – 1 tbsp
Cook all the ingredients numbered 1 in a vessel for about 15 – 20 minutes. Mash the vegetables lightly. Add cooked red chori / van payar. Mix well and cook for 4 – 5 minutes over medium-low heat. Add thick coconut milk. Mix well and add salt, if required. Cook for a minute and switch off. Add a few curry leaves and 1 tbsp coconut oil. Serve with rice and other side-dishes.