Monday, March 29, 2010
Olan/ Vegetable in Thick coconut milk
There are different variations with olan. Mostly the difference is the vegetable you use. Some cook raw plantain, cucumber and long beans with green chilies or some with only snake guard. I suppose its an dependent on which part of Kerala you hail. However, as long as you are cooking your vegetable with green chilies and adding thick coconut milk with a generous spoon of coconut oil to top, you are cooking your olan right.
If it’s a change from spicy food you desire this is your best bet.
Red Moong Dal – (Red Lentil) – ½ cup
Cucumber – 1 small
Coconut – 1 cup (grind after adding 1/3 cup lukewarm water and press and sieve to get coconut milk)
Chilli – 3-4 nos
Coconut oil – 2 tspn
Curry Leaves – 2 sprigs
1.Soak the lentil overnight or pressure cook with water just enough to cover the lentil
2.Cut the cucumber into small pieces and cook it with green chillies
3.Mix the lentils and cucumber together and cook the to dry the water
4.Add thick coconut milk and heat through.
5.Add 2 tspn of coconut oil and add a sprig of curry leaves and transfer into your serving dish.