Olan | White pumpkin cowpea curry

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

Ingredients

• 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

Preparation

• 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.

Note

• You can add yellow pumpkin (Poosanikkai) also.
  

Tip

• Use coconut oil for better flavor.