Olan tastes superb when combined with rice.
The stage backdrop for a typical Kerala Hindu wedding ceremony is an image of delicate magnificence – a wonderful mix of flowers coupled with the normal Kasavu white cloth. The on-stage components are an aesthetic medley of lamps, floral decorations, the Nira para (paddy heaped in a picket measure) – the final word image of prosperity in Kerala, betel leaves, lemons and the normal Ashta Mangalyam (the eight important sacred components).
The Sadya, the flowery banana leaf feast enhances the concord on stage. The dishes discover a excellent steadiness between subtlety in addition to piquant flavours. I would argue that this fabulous meal is the spotlight of the marriage. In fact, the Sadya shouldn’t be a marriage unique. It is served on festivals like Vishu and Onam in addition to different events like birthdays.
The everyday Sadya will be overwhelming for a primary timer. I nonetheless keep in mind navigating this complicated array of dishes as a toddler at a marriage in Ernakulam. Being a child who guzzled giant portions of milk, I naturally gravitated in the direction of the white colored dishes on the banana leaf. One white dish that often figures on most sadyas is the vegetable stew (or ishtew). Then there’s the olan, some of the delicately flavoured dishes from Kerala and an integral a part of an Onsadaya. It is actually not as well-known because the avial (that can also be cooked in lots of houses in Tamil Nadu), selecting virtually to remain within the background. The Plan might be for an advanced palate; excellent for gourmands who can respect delicate flavours.
That is the factor with a Sadya and with Kerala delicacies itself, it takes time to know and respect the delicate nuances and the fragile flavours that make dishes shine. Take one have a look at the recipe and the olan would possibly appear to be a simple dish to prepare dinner. I’ve at all times felt that Indian dishes with restricted components are harder to make. There’s much less room for a poor ingredient or a easy mistake to cover. The standard olan combines kumbalanga (Ash gourd) with coconut milk. Some recipes additionally embrace cowpea or black eyed peas that add an attention-grabbing texture to this dish.
The important thing to getting this dish proper is the coconut milk. It’s a must to use a mixture of onaam paal and rendaam paal (first and second extract of the coconut milk). One of many suggestions I bought from a house prepare dinner in Kerala is to be sure you use freshly-grated coconut to extract the coconut milk. The opposite tip is to make use of a ‘younger’ Ash gourd. In the event you retailer grated coconut in your freezer, then do keep in mind to place it out for a couple of hours or heat within the microwave earlier than you extract the coconut milk. You may mix the coconut in a mixer after which squeeze out the milk with a strainer for the primary extract. Add water to the leftover coconut and mix once more within the mixer for the second extract. The opposite flavour factor within the olan is a touch of inexperienced chili.
This dish is completed with a couple of curry leaves and coconut oil after the ash gourd is cooked with the coconut milk. It is usually served at room temperature in a sadya. Whereas it is an integral a part of a Kerala Sadya, the olan can also be prevalent within the Tirunelveli area in Tamil Nadu that is near Kerala. There’s additionally a model known as the paal kootu (milk gravy) within the Thanjavur belt in Tamil Nadu the place yellow pumpkin and inexperienced gram are cooked in coconut milk or milk.
How To Make South Indian Olan | Olan recipe:
Thick coconut milk (first extract): 1 cup
Skinny coconut milk (Second extract): 1 cup
Ash gourd (chopped): 250 gm
Cowpeas (optionally available): Half cup
Inexperienced chillies (slit): 1-2
Coconut oil: 1 tsp
Salt: to style
Curry leaves: a couple of
- Soak the cowpeas in a single day and stress prepare dinner until they’re cooked. They shouldn’t be too gentle (that is an optionally available step in case you select so as to add the cowpeas).
- Slice the Ash gourd and stress prepare dinner with little water. Add the skinny coconut milk, salt and inexperienced chillies. Prepare dinner it for a couple of minutes. Make sure that the vegetable does not flip mushy.
- Add the thick coconut milk simply earlier than you flip off the flame. End the dish with some curry leaves and a spoon of coconut oil.
Whereas the olan is served as a part of the sadya as an accompaniment, it additionally tastes scrumptious when it is combined with rice. I would advocate combining this with the Kerala model pink matta rice.
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About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. College lunch packing containers are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely bought stronger as I’ve explored culinary cultures, avenue meals and high-quality eating eating places internationally. I’ve found cultures and locations by culinary motifs. I’m equally captivated with writing on shopper tech and journey.