Hope you are having a great Thursday .I’m slowly getting my new site updated with plugins and figuring out stuff . It has been quite busy but interesting as well.Please let me know if you face any issues accessing my site .I have also set the site re-direct from my old site, so some of the issues my readers were facing should be resolved now. I would appreciate feedback on any problems you come across , so I can look into it.Thank you so much for your patience and support as always.I hope to create a post with my experiences moving to the self hosted server once I’m settled .It will hopefully benefit many others who plan to go self hosted as well.
In the midst of these changes , our New Year “Vishu “, celebrated in Kerala ,a souther state in India went by last week . Like every year ,I could not let it pass without a feast of our Kerala “sadya”(feast of many traditional items served on a banana leaf) . For those who are my new subscribers and missed the post from last year , here is a link to it. One of the most loved recipes of the sadya at home is ‘Olan’ .It is a very simple dish with very simple ingredients but tastes out of the world.The main ingredients are ash-gourd or white pumpkin , red azuki beans , green chillies and coconut milk. I usually soak the azuki beans a day in advance and pressure cook it with ash-gourd and green chillies for about 3 whistles till it is well done. Once the steam is released ,all you need to do is add coconut milk , curry leaves and a spoon of coconut oil .Voila! you are done and it tastes really good .As you can see it has very simple ingredients .The combination of ash-gourd and beans blends in so well. Hope you try this sometime if you have not and let me know how you like it .Happy cooking!
A delicious dish made with azuki beans, ash gourd and coconut milk usually made suring festivals and part of the traditional sadya
- 2 cups ash-gourd
- 2 cups azuki beans
- 1 can coconut milk
- 3 -4 green chillies
- 1 tbsp coconut oil
- 1 tsp salt
Soak the azuki beans overnight or for about 5 to 6 hours.
Pressure cook the beans with chopped ash-gourd and green chillies for about 3 whistles.
When the steam is released , add coconut milk and salt.
Add curry leaves.
Bring it to a boil .Add the coconut oil
Enjoy with rice or roti, best goes with sadya or Kerala feast.
Fresh or canned coconut milk can be used