Olan

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep the Ingredients and Tools

   First, ensure your black eyed peas are soaked. If not, soak them in plenty of water for at least 4 hours, or preferably overnight. Drain the soaked peas using a strainer. Peel and deseed the pumpkin, then cut it into 1.5 cm cubes. Slit the green chilli lengthwise. Gather all your ingredients and keep your heavy-bottomed pot, measuring cups, and spoons ready.

2. 02

   Cook the Black Eyed Peas

   Place the drained black eyed peas in the heavy-bottomed pot. Add 1.5 cups (375ml) of water to the pot. Cover the pot with a lid and place it on medium-high flame. Once the water starts boiling vigorously (you'll see lots of bubbles), reduce the flame to medium-low and let it simmer for 15 minutes. The peas should be just tender, not mushy, and still hold their shape.

3. 03

   Add Pumpkin and Chilli

   After 15 minutes, carefully remove the lid from the pot. Add the cubed pumpkin and the slit green chilli to the pot with the black eyed peas. Add 1/2 cup (125ml) more water and 1/2 teaspoon of salt. Stir gently to combine everything.

4. 04

   Simmer Until Pumpkin is Tender

   Cover the pot again and continue to simmer on medium-low flame for another 10-12 minutes. The pumpkin should become tender when poked with a fork, but not falling apart. Keep an eye on it to ensure it doesn't overcook; it should still have a slight bite.

5. 05

   Check Seasoning

   Once the pumpkin is tender, remove the lid. Taste a small piece of pumpkin and a pea. Add the remaining 1/2 teaspoon of salt if needed, or adjust to your preference. Remember, you can always add more salt, but you can't take it out.

6. 06

   Add Coconut Milk

   Gently pour the 1 cup (250ml) of thick coconut milk into the pot. Stir very carefully to mix it in without mashing the pumpkin or peas. Do not boil the coconut milk; we only want to warm it through.

7. 07

   Warm Through with Curry Leaves

   Add the sprig of curry leaves to the pot. Keep the flame on low and let the Olan warm through for just 2-3 minutes. You will see small bubbles forming around the edges, but it should not come to a rolling boil. The curry leaves will release their aroma.

8. 08

   Final Check and Serve

   After 2-3 minutes, turn off the flame. The Olan should be creamy and fragrant. Remove the curry leaf sprig if you prefer, or leave it in for garnish. Serve your Olan warm with steamed rice or appam. Enjoy your first homemade Olan!