14 Traditional Kerala Sadya Recipes for Beginners

5. Olan (Ash Gourd and Cowpeas in Coconut Milk)

Olan is a gentle, coconut-forward dish typically made with ash gourd (white pumpkin) and cowpeas or red-skinned beans. It’s mild but very satisfying, offering a cooling counterpoint to spicier components. The trick is low-heat simmering so the coconut milk retains its sweet creaminess; high heat can split the milk or make the dish oily. Use tender pieces of ash gourd and pre-cooked cowpeas, simmer gently in thin coconut milk, and season simply with salt and a tempering of curry leaves and coconut oil. For North American cooks, soft winter squash or peeled chayote can be acceptable substitutes for ash gourd. Canned coconut milk is fine; choose a good-quality brand and add it late in the cooking process. Olan’s simplicity makes it beginner-friendly: basic chopping, gentle simmering, and a careful finish yield a dish that’s comforting and authentically Kerala in flavor profile.