Pumpkin Olan – A delicious, mild, soupy curry (Vegan + Gluten Free)

Pumpkin is one of my husband’s favorite vegetables. Mine too. So often, I make several pumpkin dishes, no matter whether the pumpkins are tender or mature. I had planted some cowpeas in our garden. This morning, I saw my husband bring in a nice pumpkin. I quickly went out and collected a few cowpea beans. There were fresh coconuts in the kitchen. Soon, our favorite pumpkin olan was boiling away and we had it for lunch. Absolutely delicious! Here is the recipe.

Pumpkin Olan

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Pumpkin Olan Yum

A delicious, mild, soupy pumpkin curry.

Cuisine

Indian, Kerala

Prep Time

10 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 350 gm pumpkin (peeled and deseeded)
• 1 cup thick coconut milk (250 ml) (see note)
• 2 cups thin coconut milk (500 ml) (see note)
• 40 gm fresh cowpea beans extracted from mature cowpea bean pods
• 2 tender cowpea bean pods
• 15 gm medium hot green chilies
• 1 sprig curry leaves
• 1 teaspoon coconut oil
• 1 gm asafoetida powder
• 7 gm salt

Cuisine Indian, Kerala Prep Time 10 minutes Cook Time 20 minutes Servings servings Ingredients 350 gm pumpkin (peeled and deseeded) 1 cup thick coconut milk (250 ml) (see note) 2 cups thin coconut milk (500 ml) (see note) 40 gm fresh cowpea beans extracted from mature cowpea bean pods 2 tender cowpea bean pods 15 gm medium hot green chilies 1 sprig curry leaves 1 teaspoon coconut oil 1 gm asafoetida powder 7 gm salt

Instructions

To prepare:

1. Cut the pumpkin into thin chips of around 3 to 4 mm (1/8 to 3/16 inch) thickness.
2. Snap the tender cowpea bean pods to pieces of around 2 cm (1 inch) length.
3. Slit each green chili lengthwise on one side and set aside.

To cook:

1. Set a curry vessel or deep pan on high heat. Pour in the thin coconut milk.
2. Tip in the pumpkin, the cowpeas (both the beans and the pods), the chilies and the salt.
3. As soon as it comes to a boil, lower the heat and cover partially with a lid. Let cook for 5 minutes. Take care to stir occasionally in order to avoid burning at the base.
4. Now pour in the thick coconut milk and stir gently. Turn up the heat.
5. As it comes to a boil, pull the curry leaves off their sprig and throw them in.
6. Tip in the asafoetida powder and pour in the coconut oil.
7. Switch off the heat and cover with a lid.
8. Your ultra-delicious pumpkin olan is now ready to serve. Enjoy hot by itself or with freshly baked bread, hot rice, vellappams or putte.

Recipe Notes

1. You can use mature pumpkin or tender pumpkin. If you are using pumpkin tender enough for your finger nail to go in while pressing softly, there is no need to peel the pumpkin. The thin green skin is delicious and vitamin rich, and you'll get a heavenly olan. The slices will just melt in your mouth.
2. If the thin coconut milk is not available, you can just dilute the thick coconut milk by adding an equal quantity of water.
3. If fresh, mature cowpea bean pods are not available, just buy dry cowpea beans from the store, soak for a few hours and cook them in the pressure cooker for a whistle before use.
4. If you wish to make your own fresh coconut milk (best), use a medium sized coconut. Grate the coconut. Put the grated coconut into a food processor. Add a little water (just enough to grind) and grind to coarse paste. Use a clean cotton or muslin cloth or a close meshed stainless sieve to squeeze out all the thick coconut milk and set aside. Now soak the dry coconut paste again in a couple of glasses of warm water and squeeze out all the thinner coconut milk likewise.