Olan is a mild Kerala curry made with ash gourd, black-eyed peas, and coconut milk. This traditional recipe is a staple at Onam sadhya feasts but works just as well for regular meals. This creamy yet light curry has subtle flavors. I’ve adapted the recipe to use locally available ingredients.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
ℹ️ Introduction
Olan is probably one of the easiest Indian recipes to make. Like, I could make it with my eyes closed, haha!
Many Kerala dishes are simple, but olan stands out because it has no spices other than green chilies and curry leaves.
Traditionally made with ash gourd (also known as winter melon or kumbalanga), I’ve adapted the recipe using local ingredients. I use cucumber, which works as a good substitute when ash gourd is not available.
The creaminess of coconut milk combined with black-eyed peas (also called cowpeas or vanpayar) gives you a dish that’s comforting without being too heavy.
This dish can take longer if you choose to use dry beans. I like to use frozen black eyed peas or canned, which cuts down on cooking time. And like many South Indian recipes, it’s naturally vegan.
In Kerala, olan is an important part of the banana leaf feast called Onam sadhya. It sits on the banana leaf alongside a variety of other curries, making it a cooling alternative to spicier and heavier item.
➡ If you’re looking for authentic Kerala recipes, try Kerala parippu, mango pachadi, spinach thoran, vegetable stew, potato stew (ishtu), kootu curry, inji curry, sambar, beans thoran, spinach thoran, and semiya payasam.
💡 Tips
- I like Aroy-D and Chaokoh brands of coconut milk. Give the can a good shake before you measure, since the cream and liquid separate in the can.Curry leaves add a lot of flavor here – don’t skip them if you can get them.
- Adjust the spice level by leaving out or increasing the green chili. But the chili adds flavor!
- I highly recommend the final drizzle of coconut oil. It’s an authentic part of the recipe.
🔄 Variations
- Add a teaspoon of ginger for an aromatic flavor boost.
- Use butternut squash instead of cucumber for unique flavor.
- Use red beans instead of black eyed peas.
🥣 Serving & Storage
Olan is meant to be served with other dishes, not stand alone. Serve it with steamed rice and a couple of other Kerala curries. Some ideas include spinach thoran, pachadi, or stew.
Refrigerate leftovers in an airtight container for up to 3 days – the coconut milk base doesn’t hold much longer than that. Reheat gently on the stovetop over low heat, and add a splash of water if it’s thickened up in the fridge.
Freezing isn’t a great idea here; coconut milk and cucumber texture suffers after reheating.
❓FAQ
Yes. There’s no dairy and no wheat. Just coconut milk, vegetables, black-eyed peas, and a few aromatics.
Ash gourd is the traditional choice, so if you can find at an Indian grocery store, please use it. Cucumber is the swap here because it’s easier to find outside of India; use whichever you have access to.
Olan comes together in about 20 minutes total, so there’s not much to gain by making it ahead. It’s best made close to when you’re serving it.
Refrigerate for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water if needed. I wouldn’t freeze it – see the storage note above.
Authentic Kerala Olan
Ingredients
- 2 cups cucumber cut into very small pieces (1 English cucumber) [See Note 1]
- ½ cup coconut milk divided
- ¼ cup water
- ⅔ cup black-eyed peas canned [See Note 2]
- ½ teaspoon salt
- ½ green chili slit
- 12 curry leaves
- 2 teaspoon coconut oil
Instructions
- Heat 2 cups cucumber, ½ cup coconut milk, ¼ cup water, ⅔ cup black-eyed peas, ½ teaspoon salt, ½ green chili, and 12 curry leaves in a medium saucepan. When it start boiling, reduce the heat to low and simmer until the cucumber is cooked, but still firm.
- Add remaining coconut milk and heat through, but don't boil. Turn off the heat and add coconut oil.
Notes
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
Questions, Comments? I love hearing from my readers and I reply to all comments!