Pumpkin Olan(White & Red Pumpkin in Coconut Milk Sauce)

Olan is very popular South Indian(Kerala) Dish made with vegetables and Coconut milk. This Olan recipe is from my Sister and we all enjoyed this in our household and I am sure you will too.

White Pumpkin with a green and white covering can be found in Asian Indian grocery store. The inside of the pumpkin is snow white in color and has a neutral taste unlike the orange pumpkin with a sweet taste. The juice of raw white pumpkin is believed to be very good brain stimulant. Coconut Milk is a good source of a wide range of vitamins, minerals, potassium, folate and other vital nutrients. The bright orange pumpkin is loaded with an important antioxidant, beta-carotene. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.



Ingredients



White Pumpkin - 2 cups(Slice into thin squares an inch in dimension)

Orange Pumpkin - 1 1/2 cups

Green Chili Slit into half - 4 or increase it if you want it more spicy

Salt - 1 1/2 tsp or as per taste

Water - 1/4 cup

Coconut Milk - 1 cup

Cooked Black eyed bean - 1/4 cup

Coconut Oil - 2 tsp



Method



1) In a pan add white pumpkin, orange pumpkin, green chili, salt and water.



2) Cover and cook till pumpkin is evenly cooked.



3) Now add the cooked black eyed bean and coconut milk to the cooked pumpkin.



4) Simmer for 5 minutes add 2tsp of coconut oil and switch off.



5) This tastes great with both roti and rice.



6) Note there is no tempering or garnishing in this dish.

Event Participation



This Olan goes straight to the Kerala Kitchen.

Posted in: glutenfree-sidedish, side dish