combination of tindora and channadal with spices....

Quick and easy with shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked...

This is a calcium rich diet, where baked methi chaman is a great way to introduce and mas...

Mango Kadhi is an excellent side dish made with mango juice added to ghee tempered yogurt...

Mushroom & baby potato in Chettinad style gravy is one of the easy and flavorful recipe w...

Lamb koftas cooked in a thick spicy gravy . It makes a great meal when served with jeera ...

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry Recipe, Kaddu Sabji, How To Make Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry Recipe

Name: Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Kerala Olan curry or Ash Gourd Pumpkin Coconut Stew is made with ash gourd mildly spiced cooked in coconut milk.

About Recipe

Gummadi kayi koora, Purangikkai Kuzhambu, Kumra torkari

(21 ratings)

8 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Pumpkin

Servings : 4 persons
Published date : January 05, 2019

Ingredients used in Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry
• Cow peas (par-boiled) - 50 grams.
• Coconut oil - 1 tablespoon.
• Curry leaves - 2 springs.
• Salt - to taste.
• Green chilies (slited) - 3 number.
• Pumpkin - 100 grams.
• Ash gourd - 150 grams.
• Coconut (grated) - 1 cup.
• Rice flour (optional) - 1 tablespoon.
• Milk - 1+1/2 cup.
Method:
Peel and chop both ash gourd and pumpkin into medium sized cubes. Boil milk then add freshly grated coconut and boil it again. Boil the water in a pan, add ash gourd and pumpkin pieces, green chilies, salt, boil till tender. In this, add 50% boiled cow peas, cook with closed lid for 10 minutes. After that, add curry leaves, coconut oil and cook with closed lid for 3 to 4 minutes on a slow flame. To it, even add freshed squeezed coconut boiled in milk (coconut milk), bring it to boil and switch off the flame. At last, add rice flour for thickening the gravy.