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