Kumbalanga Olan - Ashgourd Curry with Cowpeas and Coconut Milk
Ingredients of Kumbalanga Olan :
This olan is one of the eight dishes served at feasts.
- ½ cup red cowpeas (lobia)
- 200 gms ashgourd (petha)
- 6 green chillies, slit
- 1 tsp salt
- 1 + 1 stalks curry leaves
- 1 cup coconut milk (1st extract)
- 2 ½ tsp oil
Method of Preparation of Kumbalanga Olan :
- Wash cowpeas and soak overnight in water.
- Drain, rinse, and place in a pressure cooker with ¾ cup water. Cook under pressure for 10-15 minutes.
- Peel ashgourd, green chillies, salt and 1 stalk curry leaves in a pan with ¾ cup water and cook over high heat for 30 minutes till tender.
- Mash ashgourd lightly, mix in cowpeas and coconut milk, and simmer for 2 minutes.
- Stir in oil and 1 stalk curry leaves, mix well and serve.
Variation: While cowpeas remain a constant, cucumber or unripe papaya can be substituted for ashgourd. However in a feast ashgourd is considered essential.
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