Olan | White pumpkin cowpea curry

Olan By

Cuisine Style: Kerala, south india | Cooking Time: 20 minutes | To Serve: 2 | Take with: Rice/Roti | Type: Lunch Gravy


  • White pumpkin [Poosanikkai] - 1 cup
  • Black eyed beans [Karamani] - 1 cup
  • Coconut - 1 ½ cup [grated] or coconut milk - 1 ½ cup
  • Green chillies - 3 nos
  • Cumin seeds – 1 tbsp
  • Curry leaves - 1 spring
  • Salt to taste
  • Coconut oil – 2 tbsp
  • Water as needed


  • Soak Black-eyed beans overnight and boil it in pressure cook.
  • Cut white pumpkin into 1 inch cubical shape.
  • Add grated coconut, cumin seeds, two green chilli and water in a mixie jar, grind, strain & squeeze out 1st coconut milk extract.
  • Add water & extract 2nd extract coconut milk.
  • Boil white pumpkin with 2nd coconut milk extract.
  • Heat coconut oil in a pan, add mustard seeds & let it splutter. Then add curry leaves & green chilli sauté.
  • Add boiled white pumpkin, boiled black eyed beans, salt mix well. Add 1st extract coconut milk & let it boil. Then cut off heat, serve hot with rice.


  • You can add yellow pumpkin (Poosanikkai) also.


  • Use coconut oil for better flavor.

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