Photograph of the finished Olan

India · Bí đậu ngự nấu nước cốt dừa Olan

Olan

50 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 480 g
  • Photograph of Lima beans Lima beans 160 g
  • Photograph of Coconut milk Coconut milk 480 ml
  • Photograph of Chilli Chilli 8
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Coconut oil Coconut oil 60 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Winter melon Winter melon 240 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the kidney beans for 8 hours, then boil them for 30 minutes until soft but the skins haven't broken open.
  2. 2 Slice the pumpkin and zucchini into thin 5 mm slices; cut the zucchini into slices, not cubes, so that they cook evenly in the diluted broth.
  3. 3 Cook the squash with 150 ml of water, sliced green chilies, and salt for 8 minutes over low heat, stirring gently to prevent the squash slices from breaking apart.
  4. 4 Add the boiled beans, then pour in the coconut milk and cook until the liquid just begins to simmer, then turn off the heat immediately because a strong boil will cause the coconut milk to separate and release its oil.
  5. 5 Drizzle with cooled coconut oil and sprinkle with curry leaves — this is the only dish in the Kerala meal that doesn't use fried mustard seeds.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: boil the soaked kidney beans under high pressure for 8 minutes, then release the pressure naturally for 8 minutes; steps 3 and 4 still involve cooking the pumpkin and coconut milk with the lid open over low heat to prevent the pumpkin from becoming mushy and the coconut milk from separating.

Start cooking