Olan – A Kerala Delicacy

Olan is a much sought after keralite dish that is part of any festive occasion,function or wedding. Except for the strong flavor of coconut oil it does not boast of any distinct or tangy flavors yet its fame has spread far and wide and the dish is part of most Hindu weddings in Tamil Nadu as well now a days. The dried Karamani or Black eyed Peas that is added here is an excellent source of protein making this an extremely healthy dish to eat.

Easy to make and wonderfully delicious to eat!

Ingredients:
White Pumpkin [Poosanikkai] – 1 cup
Yellow Pumpkin [Maththan] – 1 cup
Green Chillies – 4
Salt – To taste
Black eyed Peas [Dried Karamani] – 1/4 cup
Coconut Oil – 2 Tlbs
Coconut Milk – 1/2 cup Optional
Green Karamani- 1/4 cup Optional
Curry Leaves
Method:
Soak the Black eyed peas overnight. In the morning pressure cook it and keep aside.
Peel skin and cut both pumkins into 3 to 4cm cubes of about 1/2cm thickness.
Wash green chillies and make a slit in each.
If using green Karamani wash and cut them into 1 inch long pieces.
In a pan cook the pumpkin + slit chillies + green karamani + salt with enough water till the vegetables are tender.
While it is cooking take a cup of grated coconut and churn it in the mixie with a little bit of water and extract thick coconut milk.
Once the vegetables are soft add the pressure cooked black eyed peas + the coconut milk and cook on very low heat till it is absorbed a bit.
Switch off the heat add coconut oil + curry leaves. Mix well, check on salt and serve.

Tips:
Since pumpkin on its own has water content do not pour too much water to cook the vegetable.
Do not over [ pressure] cook the dried karamani or they will get smashed while mixing
While coconut oil is a must coconut milk is optional.
Always pour the raw coconut oil after you remove the dish from the heat for better flavor.

Paruppu Thogayal

‘Thogayal’ in Tamil is equivalent to chutney, but in a more solid form and can be likened to a ‘spread’ that is so flavorful when eaten as is or when mixed with something or when had as a side dish. Down South thogayal is generally consumed mixed with plain rice and is one of the easiest dish to make, especially when you have unexpected guests landing up for lunch or dinner at short notice. There are enormous varieties of thogayals and its preparations offers tremendous scope for experimenting.

Given below is the recipe for Paruppu Thogayal – an all time favorite of most – which is considered a delicacy especially when mixed with piping hot rice accompanied by spicy ‘Vetha Kozhambu’. Paruppu in Tamil refers to ‘Dal’ and in this case – Toor Dal.It is an extremely simple yet tasty dish to make.

Paruppu Thogayal

Ingredients:
Toor Dal – 1 cup
Red Chillies – 2
Grated Coconut – 1/4th cup
Salt to taste.
Oil – 1 tlbs

Method:
In a pan heat enough oil and roast the Toor dal along with the chillies till the dal turns a lovely golden brown.
Allow to cool.
Add grated coconut & salt and grind the roasted Toor dal mix to a fine paste adding little bit of water to bring it to a semi solid form.
The thogayal is now ready to be served. It can be mixed with rice or as an accompaniment to dosai & adai.

Tips:

The flavor of the dish depends entirely on how the dal is roasted. Ensure it is roasted to a nice golden brown color.

The dominant flavor here should be of the dal . Hence all other ingredients including coconut & chillies should be mild.

TIPS FOR BETTER COOKING – PART – I

1.Add salt to water while cooking greens [Keerai] to help retain the color.

2.A few drops of lime added to rice while cooking helps in making it look brighter and White.

4.Having problems in cooking Tur Dal? At times we will find certain varieties of Tur dal requiring longer time to cook and we would discover this only after a couple of days of trial by which time it will be too late to return the dal to the store. Add a small piece of coconut to the dal and cook to see the difference.

5.Add a piece of ginger while cooking cabbage or cauliflower to avoid the strong aroma that it emanates normally.

6.While mixing dough for Pooris add sugar to get puffed Pooris that stay crisp for a while.

7.Adding a few pepper corns to oil will help in keeping it fresh for a longer duration.

8.Soaking / immersing Cauliflower in salt water half an hour before cooking [after removing the leaves and stem] will help in getting rid of small germs or worms.

9.Wash onions after peeling the skin off to avoid eye irritation and watering.

10.Idli or Dosa batter will not go sour if you add a few dry chillies to it.

Tips by Mrs. Mira Balachandran; mira.balachandran@gmail.com

Sundal: Kondai Kadalai [White Channa / Chickpea ] Sundal

Ingredients:

White Channa / Kondai Kadalai – 200 gms

Salt – To taste

Green Chilies – 2 or 3 finely chopped

Grated Coconut – 3 heaped tlbsp

Grated raw mango – ½ cup

Oil – 2 tsp

Mustard Seeds – 1 tsp

Curry Leaves – a few

Lime juice – optional

Method:

Rinse and soak the chana in water overnight or for at least 8 hours.

Cook the soaked chana with a little water in a pressure cooker with the weight on in medium flame for 25 minutes.

Pour oil in a pan and add mustard seeds. When it splutters add curry leaves and green chilies and sauté for a few seconds. Then add the cooked chana along with required salt and cook on low flame till the moisture / water is fully absorbed.

Switch off the stove and add grated Mango and mix well.

When it is fully cooled add grated coconut. If required add lime juice as per your taste.

This is an any time snack that is extremely healthy

Tips:

Some do not like to bite into green chilies. In that case put pieces of coconut in a mixer, add the green chilies to it and grind coarsely. Depending on the how spicy the green chilies are add or reduce their quantity.