Sunday, November 10, 2013

ASH GOURD PUMPKIN COCONUT STEW (KERALA OLAN )

ASH GOURD PUMPKIN COCONUT STEW (KERALA OLAN )

I had pumpkins( Kaddu in Hindi and Kumbalkai in Kannada) at home as also ash gourd (Petha in Hindi and Boodikumbalkai in Kannada.)  I was wondering what to prepare using these when I thought of the Kerala curry called Olan.

We enjoyed this delicious dish which I have adapted from Ash Gourd Pumpkin Coconut Stew  a YouTube video by Chef Sanjay Thumma of VahChef.


My notes :
  • I felt 2 cups of water was too much so used 1 and 1/2 cups
  • The secret is to cook the ash gourd and pumpkin just so. It should not get overcooked.
  • I used the rice flour for thickening, which is optional.
  • The dish though very tasty is rather bland and must be matched with appropriate other dishes in the meal.
Try it for yourself and I am sure you will enjoy its distinctive taste as much as I did.

Ingredients:
  • Ash Gourd, 150 gms
  • Pumpkin, 100 gms 
  • Green Chillies, 3
  • Salt, to taste
  • Curry Leaves, 2 sprigs
  • Coconut Oil, 1 tsp
  • Cow Peas, 50 gms
  • Coconut Milk, 1 cup
  • Rice Flour, 1 tsp (optional).
Method:
Peel and chop both ash gourd and pumpkin into medium sized pieces
Boil 1 and 1/2  cups cups of water in a pan, add ash gourd and pumpkin pieces, green chillies, and salt.
Boil till tender. It should not become too mushy but should be just right.
To this add cow peas which is already 75 % boiled.
Cook with the lid on for about 10 minutes by which time the water will evaporate.
Add curry leaves and coconut oil.
Put the lid on and simmer for 2-3 minutes over low flame.
In this add freshly extracted coconut milk, bring it to a quick boil and switch off the flame.
Add rice flour for thickening (optional).
Serve hot.