Olan had been on my do list for a long time, and finally I made it, a couple of weeks back. Heat the coconut oil, add the remaining curry leaves to it and saute for half a minute, then add it to the cooked olan
Olan is a family favorite and I make it as often as possible. Quintessentially a part of the Kerala cuisine and one of the many dishes served during the popular Sadya during Onam, Olan is one of the first few dishes I learnt to prepare while in school
Olan. Olan is prepared from sliced cucumber and brinjal. This resembles olan. I have a huge mammoth task of trying to write down the recipes for Onam festival, a celebration close to my heart for the simple reason my mom would faithfully follow the traditions hailing from Palakkad
Special Olan Recipe – Stewed Brown Cow Peas and Vegetable in Coconut Milk. My Special Olan recipe, uses a combination of Brown / Red Cow peas ( Brown Beans / Rose Mung Dhal / Van Payar / Chuvanna Payar), along with Winter Melon ( AshGourd) , Elephant Yam (Chena) and Pumpkin, which are all diced
The colour of olan is very light brown/white mixed brown. If you are cooking it using thin and thick milk you will get a creamish slight brown coloured olan as you are cooking using thin milk not the water after boiling red beans
is incomplete without "Olan". In a TV program(Onam Special) it was said " since Olan is mild flavored in taste, it should be tasted first in a sadya , than tasting any other dish ,as Olan would clear the taste buds"