A regular at every sadya, olan is made with red gram and vegetables cooked in coconut milk that gives it a rich and creamy texture.
Red gram (Vanpayar) 10 g
Raw pumpkin 15 g
Ash gourd/White gourd (Elavan) 15 g
String beans 5 g
Green chillies 4
Coconut (grated) one half
Coconut oil 1 tbsp
Soak the red gram for a long time in water.
Chop the pumpkin and ash gourd into medium sized pieces, and the string beans into long strips and wash them all well.
To this, add the green chillies and the soaked red gram. Cook it well and drain.
Squeeze the grated coconut with half a litre of water and take the 1st extract of the coconut milk.
Now pour one litre of water once again into the grated coconut, squeeze well and take out the 2nd extract.
Add the 2nd extract of coconut milk to the cooked and drained vegetables.
When the vegetables boil, switch off the flame and add the 1st extract of coconut milk.
Add the coconut oil, mix well and serve.