Soak black eyed peas overnight and pressure cook with a little salt for 2 whistles. Keep it aside.
Peel and chop both ash gourd and pumpkin into medium sized pieces.
Extract coconut milk from half a coconut or use ready made coconut milk. If using store bought coconut milk, dilute it with water for thin coconut milk. Check out how to extract coconut milk in detail.
Cook both ash gourd and pumpkin along with slit green chillies and salt needed in thin coconut milk.
Once it is cooked, add thick coconut milk, cooked cow peas (vanpayar) and cook over low flame for 5-6 minutes and switch off the heat. (Do not boil too much after adding 1 st or thick coconut milk)
Add curry leaves and drizzle raw coconut oil on top.
Yummy Kerala Olan is ready to be served.
If you want a slightly thick Olan, then add only 1/4 cup thick, 1 st coconut milk.
|Olan without vanpayar
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