Authentic Kerala Olan Recipe – Ash Gourd & Red Beans Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Olan Recipe – Ash Gourd & Red Beans Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Olan. It’s a classic Kerala curry, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s surprisingly simple, incredibly comforting, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

Olan isn’t just a curry; it’s a celebration of simple, fresh ingredients. It’s light yet satisfying, and the subtle sweetness of the ash gourd combined with the earthy red beans is just divine. Plus, it’s a fantastic way to enjoy a healthy and flavourful vegetarian meal. It’s a staple in a traditional Kerala Sadhya, but honestly, it’s delicious enough to enjoy any day of the week.

Ingredients

Here’s what you’ll need to make this authentic Kerala Olan:

• 2 cups ash gourd (kumbalanga), peeled and cubed
• 0.5 cup cooked red beans (vanpayar) – about 100g
• 2-3 green chilies, slit lengthwise
• 1 cup thin coconut milk – about 240ml
• 1 sprig curry leaves
• 1 teaspoon coconut oil – about 5ml
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour:

• Ash Gourd (Kumbalanga): This is the star of the show! Look for a firm ash gourd with a pale green skin. It has a mild, slightly sweet flavour and a wonderful texture. If you can’t find ash gourd, you could substitute with butternut squash, but it won’t be quite the same.
• Red Beans (Vanpayar): These are small, red kidney beans commonly used in Kerala cuisine. They have a lovely earthy flavour. You can use dried red beans (soaked overnight and cooked) or pre-cooked ones to save time.
• Coconut Milk: Traditionally, Olan uses the second extraction of coconut milk – it’s thinner and more watery than the first extraction. This gives the curry a delicate flavour. If you only have thick coconut milk, just add a little water to dilute it. You can find good quality coconut milk in most Asian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, wash and peel the ash gourd. Then, cut it into small, bite-sized cubes. This helps it cook evenly.
2. In a pot, combine the cubed ash gourd, cooked red beans, and slit green chilies. Add enough water to just cover the vegetables.
3. Bring the mixture to a boil, then reduce the heat and simmer until the ash gourd is tender – about 15-20 minutes. You’ll know it’s ready when you can easily pierce it with a fork.
4. Now, pour in the thin coconut milk and simmer for another 5-7 minutes on low heat. Don’t let it boil! This is where the magic happens, and the flavours really start to meld together. Season with salt to taste.
5. While the Olan is simmering, heat the coconut oil in a small pan. Add the curry leaves and sauté until they become fragrant and crispy – this usually takes less than a minute. Be careful not to burn them!
6. Finally, pour the hot curry leaf tempering over the cooked Olan and mix gently. Serve warm.

Expert Tips

• Don’t overcook the ash gourd! You want it to be tender, but still hold its shape.
• Adjust the amount of green chilies to your liking. If you prefer a milder curry, use just one chili or remove the seeds.
• The key to a good Olan is the balance of flavours. Taste as you go and adjust the salt and spice levels accordingly.

Variations

Olan is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your coconut milk is plant-based.
• Spice Level Adjustment: My friend, Priya, loves a bit more heat, so she adds a pinch of red chili powder along with the green chilies. Feel free to experiment!
• Regional Variations: In some parts of Kerala, people use different types of beans, like broad beans or pigeon peas, instead of red beans. My aunt always makes it with broad beans – it’s delicious!

Serving Suggestions

Olan is traditionally served as part of a Kerala Sadhya, a vegetarian feast served on a banana leaf. But it’s also wonderful with steamed rice, roti, or appam (Kerala pancakes). A side of papadums adds a nice crunch.

Storage Instructions

Leftover Olan can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavour might develop even more overnight!

FAQs

Let’s answer some common questions:

• What is the best way to prepare ash gourd for Olan? Peel the ash gourd thoroughly, as the skin can be a bit tough. Then, cut it into evenly sized cubes for consistent cooking.
• Can I use canned red beans in this recipe? Yes, absolutely! Just make sure to drain and rinse them well before adding them to the pot.
• What type of coconut milk is best for Olan – first or second extraction? Second extraction is traditional, as it’s thinner and allows the other flavours to shine.
• How can I adjust the spice level of this Olan? Use more or fewer green chilies, or add a pinch of red chili powder.
• Is Olan typically served as part of a larger Kerala Sadhya? Yes, it’s a very important dish in a Sadhya, often served alongside other vegetable curries, rice, and papadums.

Enjoy making this delicious and authentic Kerala Olan! I hope it brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!