Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Tuesday, September 16, 2008

Ona Sadya Part 4 - Olan

The Ona sadya (traditional feast) series continues...

Today, it is Olan. Different zones in kerala make olan in a zillion different ways. It sometimes even varies from family to family. I've heard the older generation say that olan is made out of the left over veggies after cooking all the other main dishes. I love the way my mom-in-law makes this simple dish and it is her recipe that I am going to share.

Kumbalanga (Ash gourd) - 150 gms
Urulakizhangu (Potato) - 1 medium sized
Van payar (red bean/azuki bean/red chori) - 50 gms
Green chillies - 5 Nos
Coconut milk - 1 cup
Curry leaves - 5 sprigs
Coconut oil - 1 teaspoon

Slice kumbalanga and potato into thin 1" squares. Soak van payar for a couple of hours. In a thick bottomed vessel add the vanpayar, slit green chillies, and a cup water. Cover cook till almost done. Add the potatoes and kumbalanga pieces. Add half of the coconut milk and more water if required. Add a portion of the curry leaves. Cook till potatoes are soft. Add in rest of the coconut milk, salt to taste, curry leaves and stir for a couple of minutes. Take off flame and add a dash of coconut oil.
For Ona -sadya-part 1 - Aviyal and the Onam legend, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-1-aviyal.html
For Ona-sadya-part 2- Inji curry, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-2-inji-curry.html
For Ona-sadya-part 3- Kootu kari, check out http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-3-kootu-kari.html

This is my fourth entry to Asankhana's Festive food event - Onam celebrations. The event is on at http://asankhana.blogspot.com/2008/09/after-successful-celebration-of-krishna.html


Priti said...

Looks yummy..your feast is coming along so well...wonderful dear

Dershana said...

hey priti, thank you, dear. in fact I was just at your place, reading through the pancake recipe :-)

easycrafts said...

Lot of kerala special dishes coming up on your blog...looks great

rekhas kitchen said...

hi dershana very nice to see you in my blog thanks a lot for visiting my blog hey great sadya it looks very mouthwatering good job keep visiting my blog

srikars kitchen said...

Looks yummy & delicious..

Have something for u in my blog..

Divya Vikram said...

I havent tasted Olan.Looks delicious.

Usha said...

Looks delicious and perfect...

Divya said...

Hey Dershena, thanks for adding me to you blog list girl! I appreciate it a lot.
I have tasted Olan only when my mom-in-law makes it. I am not that great in making Kerala dishes, maybe because I dont try :(

Suma Rajesh said...

woo looks gud...u had a sadhya on whole at ur home?...very tempting pic.

Vidhya said...

Olan looks delicious. Infact I made olan last week and we use wintermelon, pumpkin and black eyed beans


u r making me drool over the sadya series

Vij said...

hi dershana
This is my first time here...u have a lovely space...

daa sadya looks soo yummy....beautiful pics!

I am pretty new to this blogging world.. jus popped in to say my hi

Nidhi said...

Your feast is leaving us wanting for more. Haven't had Olan, looks nice.

Dershana said...

Thank u EC, rekha, Sri, divya,usha, divya, suma, VP, and Nidhi.

I've never tried black eyed beans in olan, Vidhya. will try.

all the best with your new blog, vij.

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