Instant Pot Olan | Onam Sadya Recipe
Kerala Sadya special recipe Olan - the rich, mild and creamy coconut milk stew with the goodness of black-eyed peas/cowpeas, red and white pumpkin.
Servings: 5
Calories: 166kcal
Equipment
- Electric Pressure Cooker like Instant Pot
Ingredients
- ½ cup Black-Eyed Peas
- 2 tsps Coconut Oil
- ¼ tsp Cumin Seeds
- 2 Green chili
- 1 Red chili
- 1.5 tsp Salt
- 10 Curry leaves
- 1 cup Butternut Squash Chopped
- 1 cup Ash gourd Chopped
- 1.5 cups Thin coconut milk diluted
- ½ cup Thick/Creamy coconut milk
Instructions
Prep – Work
- Wash the black-eyed peas and set aside. I did not soak the black-eyed peas as the variety/brand that I used was becoming mushy when soaked for a long time. But you can soak black-eyed peas for a minimum of 45 minutes a maximum of 2 hours. If you want very soft and mushy black-eyed peas, I would recommend soaking for 2 hours.
- Peel and chop 1 cup of butternut squash and white pumpkin.
- Take ⅓ cup of thick coconut milk and dilute it with water to get 1.5 cups of thin coconut milk.
- Set aside ½ cup of the thick coconut milk.
- Slit the green chilies.
Instant Pot Method
- Set the IP to saute mode and add the coconut oil.
- Once it is hot, add the cumin seeds, curry leaves, green chili and red chili.
- Saute for a minute and then add the washed black-eyed peas.
- Mix them all and add the chopped vegetables and salt.
- Now add the thin coconut milk and mix them all.
- Set the IP in manual mode for 3 minutes. After it beeps, wait for 5 minutes and release the pressure quickly.
- Then carefully open the lid and mix the ingredients.
- Set the IP back in saute mode and let it simmer for 5 minutes.
- After 5 minutes, add the thick coconut milk and mix again. Let it simmer for 2 minutes, and that’s it. The Olan is ready.
Pressure Cooker / Stove Top Method
- Pressure cook the black eyed peas by adding 1 cup of water for just one whistle.
- Heat a heavy bottom pan/vessel and add the coconut oil.
- Once it is hot, add the cumin seeds, and curry leaves, green chili, and red chili.
- Saute for a minute and then add the chopped veggies and cooked olan.
- Add the thin coconut milk and let it cook until the vegetables are soft and tender.
- Once the vegetables are cooked, add the thick coconut milk and let it simmer for five more minutes.
Video
Notes
- Traditionally red pumpkin is used, but I went with butternut squash. You use either red or white pumpkin or a combo of both.
- Adjust salt and spice as per your preference.
- Also, you can use either white or brown eyed peas for this recipe.
Nutrition
Calories: 166kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 813mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3140IU | Vitamin C: 62.1mg | Calcium: 44mg | Iron: 1.6mg