Olan - Tasty Traditional Recipes
Ingredients
Pumpkin 4 cups
Cow Peas (Van Payar) 1/2 cup
Green Chilli 4
Coconut milk 2 cups
Curry Leaf few
Coconut Oil 1 tbsp
Salt
Method of Preparation
1. Soak the peas overnight and cook it in pressure cooker. I cooked for only 1 whistle to get a cooked but still not mushy peas. You can also used black eyed peas as a substitute. Drain and keep aside. I save the water and add it back to the curry.
2. Cut the pumpkin into small pieces. Ideally white pumpkin should be used. Yellow can also be used. Some people mix the two in equal quantities. My mom made it with yellow pumpkin.
3. Add the pumpkin and slit green chillies to a pan. Add about a cup of water. Cook in medium flame covered till the pumpkin is cooked, but still retains its shape. Most of the water was drained for me by this time.
4. Add the cooked cow peas, coconut milk and salt. Add the reserved water as needed.
5. Simmer. Do not cook in high heat after coconut milk is added to any dish as it will curdle.
6. Switch off and season. Take a small pan. Add coconut oil. You can use any oil, but the coconut oil gives it its unique taste. Add curry leaves and add to the curry. You can add curry leaves directly with the peas and then finally add the coconut oil just to the top of the curry
Tasty Traditional Recipes
