Wednesday, January 23, 2008
Olan(Red Pumpkin Curry) & Cauli-Pot-Peas Upperi
Left - Red Pumpkin Curry-Olan, Right - Upperi or Dry Subzi of Cauliflower,Peas and Potatoes
I have modified the traditional Olan which requires fresh coconut milk by substituting it with coconut powder. The traditional one also calls for main ingredient Ash Gourd, my family loves the Red Pumpkin one, my version is a time saver too.
Ingredients for Olan :
3 cups cubed (washed,peeled n deseeded) Red Pumpkin (400 gms)
1 cup coconut milk thick (3 tbspn coconut powder dissolved in warm water)
2 cups coconut milk thin (1 tbspn coconut powder dissolved in warm water)
2 green chillies OR 1 tsp red chilli powder
4-5 sprigs curry leaves
2 tbspn coconut oil
Method for Olan :
In a pan, place 2 cups of thin milk and cook covered on a low flame along with the cubed Red pumpkin, salt and green chillies or red chili powder. Check for done-ness...simmer it do not let it boil. It is done when cooked but in shape too. Add the thick coconut milk, mix it well. Warm the coconut oil alongside. Add the curry leaves to pumpkin curry, put off the flame. Pour warm oil over the curry and curry leaves, cover the lid for flavours to mingle. Serve with rice.
1 small cauliflower (appr. 500 gms )
2 medium potatoes
1 cup peas (fresh or frozen)
1 small tomato
1/2 tsp + 1 tsp turmeric powder (haldi)
1 tsp red chilli powder
1/2 tsp garam masala (optional)
1 tsp mustard seeds (rai)
1 tsp cumin seeds ( jeera )
Wash and cut the cauliflower florets, place in warm water with 1/2 tsp haldi for 15 minutes. Wash,peel and cube the potatoes and tomato. If frozen peas, place in a mw safe bowl, mw on high for two minutes, to soften the peas. In a kadhai/wok, heat a tbspn of cooking oil, crackle rai, splutter jeera, add potatoes, fry them for two minutes, add cauli-florets, fry for some time. Cover the lid and allow to cook in steam on a low flame for around 8-10 mins. Check if cooked. Then add the chopped tomatoes -let cook uncovered. Add haldi, red chili powder,mix well. Combine peas and lastly adjust salt. Just a minute before the flame is put off, add garam masala powder. Put the flame off, mix well, cover for 5 minutes. Serve with chappatis or as a side dish for rice.
Several variations can be tried like adding an onion and a tsp of ginger-garlic paste too.
I learnt this dish from my M-i-l.
Quite filling on a cold winter night!