Olan with red kuri squash

Name: Olan with red kuri squash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: kerala
Ingredients: ~2.5 cups red kuri squash, peeled and cubed (about 2/3 of one squash); 1/4–1/2 cup canned black-eyed peas (or cowpeas), drained and rinsed; 1 green chili, slit; 1 sprig curry leaves; 1/2 can coconut milk (1/4 to simmer, 1/4 stirred in at the end); 3/4 cup water; 1 tbsp coconut oil (optional — I didn't have any and it came out great as is); salt to taste; saffron rice — 1 cup rice + 1/2 tsp bouillon for a lightly savory touch (traditionally just white rice)

A mild, soothing Kerala coconut stew that finishes right when the rice does.

Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 2

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I first had olan at a friend's wedding, served on a banana leaf, sadhya-style, and since then I couldn't stop thinking about it. Years later I needed to figure out how to use the red kuri squash we got from Central Market and a leftover half can of coconut milk from Thai food, and I stumbled across olan. Realized that was the thing I'd been searching for.

Olan doesn't translate to anything fancy. It's just the Malayalam name (ഓലൻ, friends please correct me if I'm wrong) for this mild, soothing stew. Traditionally ash gourd and cowpeas simmered in coconut milk, finished with curry leaves and raw coconut oil stirred in at the very end. No heavy tempering, no spice powders. Just comfort.

Served it in our everyday dishes, nothing fancy, just what we always have at home. Wanted the dishware to match how comforting the food is.

Friends and followers who know more than I do about making olan, please drop your recommendations. I'd love to see how you make it awesome.

How it came together

Olan with red kuri squash

20 minserves 21 pot vegan jain vegetarian

What you'll need

For the olan

~2.5 cups red kuri squash, peeled and cubed (about 2/3 of one squash)
1/4–1/2 cup canned black-eyed peas (or cowpeas), drained and rinsed
1 green chili, slit
1 sprig curry leaves
1/2 can coconut milk (1/4 to simmer, 1/4 stirred in at the end)
3/4 cup water
1 tbsp coconut oil (optional — I didn't have any and it came out great as is)
salt to taste

To serve

saffron rice — 1 cup rice + 1/2 tsp bouillon for a lightly savory touch (traditionally just white rice)

How to make it

1
Simplest instruction ever: put the chili, curry leaves, squash, peas, 3/4 cup water and 1/4 can coconut milk in the pot and simmer.
2
Cook about 8–9 minutes, tasting as you go.
3
At the end, stir in another 1/4 can coconut milk and salt.
4
Serve over rice.

Sean's tweaks

Start the rice first, then do all the olan work. You will finish at the same time the rice does. Under 20 minutes if you need it.
Skipped the traditional raw coconut oil finish and it was still great.