01
Mathan Olan
With Rice
Olan - a mild Kerala curry of ash gourd (mathan) and cowpea.
Thin slices of ash gourd and karamani cooked gently in coconut milk and coconut oil — a light Kerala curry.
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AMMAMMA'S NOTES.
Ash gourd
2 cups sliced thin
Cowpea (karamani)
1/4 cup
Salt
to taste
Coconut oil
3 spoon
Coconut milk
1/2 cup
Green chilly
1-2
Coconut (grated)
4 spoon
01
Cut the ash gourd into thin slices, wash, and put in a vessel; pour a little water and place on the stove to cook in slow fire.
02
Meanwhile, fry the cowpea lightly in a pan, soak it for 15 minutes in water, then cook it in a pressure cooker.
03
When the vegetables are fully cooked, add the green chilly (split into two) and salt.
04
Add the cooked cowpea and mix well; keep on the stove and mix all the ingredients.
05
Lastly, add coconut oil and coconut milk.
Avial
Mixed vegetables cooked together with a coarse coconut-chilli paste, curd and coconut oil.
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Kalan
Kalan - a Kerala buttermilk and coconut curry.
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A DISH THATHA HAS OFTEN CALLED THE EASIEST OF OUR PALAKKAD IYER COOKING — WE ALWAYS LOVED IT FOR ITS SIMPLICITY. MATHAN OLAN MAKES ANY KERALA MEAL SO GORGEOUS. IT TAKES SO LITTLE TIME TO MAKE AND ALWAYS TASTES AMAZING, I THINK BECAUSE OF THE FRESH COCONUT MILK THATHA WOULD ALWAYS MAKE FOR AMMAMMA.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026