In a sadya that celebrates colour and spice, Olan is like a pause – a gentle, quiet dish that doesn’t try to impress with heat or drama. But take a spoonful, and you’ll find something soulful – warm, creamy, and deeply satisfying. Especially when made with that perfect Kerala trio: chembu (taro), kumbalanga (ash gourd), and vanpayar (yard long bean seeds).
This is the Olan we know and love at home – where the softness of taro, the watery freshness of ash gourd, and the mild bite of vanpayar come together in a light stew, simmered slowly in coconut milk, with just green chillies to bring in a whisper of heat. No turmeric, no complex masalas – just a few ingredients working quietly in harmony.
The coconut milk is the soul of the dish – rich, soothing, and slightly sweet. Once the vegetables are cooked tender (never mushy!), the coconut milk is added gently and never overboiled. A drizzle of coconut oil and a few torn curry leaves go in right at the end, releasing that signature aroma that makes you pause before your first bite.
Olan doesn’t scream for attention on the banana leaf, but you always go back for it – maybe as a cool break between kaalan and sambar, or that final spoonful with hot rice and a bit of pickle. The chembu gives body, the vanpayar brings heart, and the coconut milk ties everything together in the softest way.
In short, Olan isn’t just a dish – it’s a breath in the middle of a feast. And in many homes, sadya doesn’t feel complete without it.
Kerala Sadya Olan
Ingredients
Instructions
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First, cook ash gourd, taro, bean seeds, green chillies, and salt with enough water.
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When everything is well cooked, add coconut milk and curry leaves.
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Add a teaspoon of coconut oil and mix gently.
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Olan is ready. Serve warm as part of a traditional Kerala Sadya.