By Shreya Sarpal
April 18, 2026
Subtle, creamy, and delicately spiced, this olan recipe highlights the natural flavours of ash gourd and cowpeas simmered in coconut milk, making it a must-have dish in Kerala’s festive sadya spread.
1 cup cubed ash gourd ½ cup cooked cowpeas 1 cup thin coconut milk ½ cup thick coconut milk 2 tbsp coconut oil 2 slit green chillies 6-8 curry leaves Salt to taste
Cook ash gourd with green chillies, salt, and a little water until tender.
Add cooked cowpeas and thin coconut milk, then let it simmer gently.
Once slightly thickened, pour in thick coconut milk and mix.
Heat briefly without boiling to retain the creamy texture.
Finish with coconut oil and curry leaves, then serve warm.