Authentic Kerala Olan

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A mild Kerala curry of ash gourd (or cucumber) and black-eyed peas simmered in coconut milk, finished with a drizzle of coconut oil.

Servings servings

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 starts 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

Note 1: You can substitute zucchini for the English cucumber.

Note 2: If using frozen black-eyed peas, simmer on the stove for about 20 to 25 minutes. If using raw black-eyed peas, pressure cook for 18 minutes on high pressure, and do a natural release of pressure. Soaking the beans will reduce the pressure cooking time.

Nutrition