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Kumbalanga Olan - Ashgourd Curry with Cowpeas and Coconut Milk

Ingredients of Kumbalanga Olan

Serves: 8

This olan is one of the eight dishes served at feasts.

½ cup red cowpeas (lobia)

200 gms ashgourd (petha)

6 green chillies, slit

1 tsp salt

1 + 1 stalks curry leaves

1 cup coconut milk (1st extract)

2 ½ tsp oil

Method of Preparation of Kumbalanga Olan

  • Wash cowpeas and soak overnight in water.
  • Drain, rinse, and place in a pressure cooker with ¾ cup water. Cook under pressure for 10-15 minutes.
  • Peel ashgourd, green chillies, salt and 1 stalk curry leaves in a pan with ¾ cup water and cook over high heat for 30 minutes till tender.
  • Mash ashgourd lightly, mix in cowpeas and coconut milk, and simmer for 2 minutes.
  • Stir in oil and 1 stalk curry leaves, mix well and serve.

Variation:While cowpeas remain a constant, cucumber or unripe papaya can be substituted for ashgourd. However in a feast ashgourd is considered essential.

 
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