Authentic Madhya Thiruvithamkoor Style Creamy Olan Recipe

Authentic Olan Recipe: A Traditional Kerala Sadhya Favourite

Olan: The Essence of Kerala Sadhya

    If you’ve ever experienced the rich, festive flavours of a Kerala Sadhya, you’ve likely tasted the creamy and subtle Olan.  Olan is a quintessential dish in traditional Kerala cuisine, known for its subtle yet rich flavours. This mild, creamy preparation of Ash Gourd, Pumpkin, and Cow Peas (or Red Beans) is a staple in Kerala Sadhya (feast). What sets Olan apart is its fragrant finishing touch of Coconut Oil and fresh Curry Leaves, making it a perfect complement to other dishes.

Explore the Rich Flavours of Olan: 

Madhya Thiruvithamkoor vs. Palakkadan Styles

    The Madhya Thiruvithamkoor Style, originating from the Kottayam, Pathanamthitta, Alappuzha, parts of Kollam, and Idukki regions, is known for its rich use of coconut milk. This style creates a creamy, luxurious Olan with a combination of Cow Peas, Red Beans & Ash Gourd, Pumpkins and adds copious amount of coconut milk that highlights the region’s preference.

    In contrast, the Palakkadan Style Olan is known for its simplicity and minimalism. My family’s version, which follows this style, uses local vegetables cooked in the coconut milk and focuses on a simpler combination of Pumpkin, Long Beans and Green Chillies, finished with a drizzle of Coconut Oil & Curry Leaves. This version is creamy & rich in its own subtle flavours.

 To read more about the Palakkadan Style Olan, its significance and cooking method, click the link...

History and Origin of Madhya Thiruvithamkoor Style Olan

    Madhya Thiruvithamkoor, also known as Central Travancore, is a region in Kerala that includes districts such as Kottayam, Pathanamthitta, Alappuzha, parts of Kollam, and Idukki. This area is renowned for its rich agricultural lands and diverse culinary traditions. The use of coconut milk in Madhya Thiruvithamkoor style Olan reflects the region's abundant coconut cultivation and its integral role in local cuisine.

Culinary Significance

    The Madhya Thiruvithamkoor Style of Olan is particularly celebrated for its generous use of coconut milk, which imparts a creamy texture and rich flavour to the dish. This style emphasizes the blending of local ingredients, such as Ash Gourd, Pumpkin, and Cow Peas, Red Beans with coconut milk, which is a staple in Kerala’s diet. The dish’s mild flavour is designed to complement the spicier and more robust dishes typically found in a traditional Kerala Sadhya (feast).

    In Kerala, Sadhya is not just a meal but a cultural event, often served during festivals and special occasions. The Madhya Thiruvithamkoor Style Olan, with its creamy coconut milk base, is a cherished component of this elaborate feast. The inclusion of Olan in a Sadhya signifies the importance of balance in flavours, where the subtlety of Olan enhances the overall dining experience, allowing the more intense flavours of other dishes to stand out.

"Unveil the Secrets of Easy Madhya Thiruvithamkoor Olan: Ingredients and Step-by-Step Guide"

Traditional Olan Recipe - A Kerala Classic

Ingredients for Madhya Thiruvithamkoor Style Olan

• Ash Gourd - 1 Cup, peeled and cubed
• Yellow Pumpkin - 1 Cup, peeled and cubed
• Cow Peas - 1/4 Cup
•  Red Beans - 1/4 Cup
  
• Green Chillies - 3-4, slit
• Thin Coconut Milk - 1 Cup
• Thick Coconut Milk - 1/2 Cup
• Curry Leaves - 2 Sprigs
• Coconut Oil - 1 Tablespoon
• Salt - To Taste
• Sugar - A Pinch (Optional)

Method for Madhya Thiruvithamkoor Style Olan

Soaking and Cooking Beans

• Soak the Beans: Clean, wash, and soak Cow Peas and Red Beans in ample water overnight or for at least 6–8 hours. Alternatively, soak in hot water for 3–4 hours.
• Cook the Beans: Discard the soaking water. Add 3 cups of fresh water and pressure-cook the beans for 2 whistles on high flame, then lower the heat and cook for another 3–4 whistles. Ensure the beans are tender but not overcooked.

For a detailed guide & Tips on cooking Beans, Lentils & Pulses, click here...

Preparing the Olan

• Prepare the Vegetables: Peel the Ash Gourd and Yellow Pumpkin, and cut them into 1" cubes.
• Combine Ingredients: Add the cubed vegetables to the cooked beans, along with salt, slit Green Chillies, and one sprig of Curry Leaves.
• Cook with Coconut Milk: Pour in the thin Coconut Milk and cook the vegetables on a medium-low flame, stirring occasionally to prevent curdling.
• Finish with Thick Coconut Milk: Once the vegetables are tender, add thick Coconut Milk and a pinch of sugar (if desired). Cook on very low heat, gently stirring. Avoid boiling to prevent curdling.
• Add Final Touches: Turn off the heat, drizzle Coconut Oil over the dish, and add another sprig of Curry Leaves. Cover and let the Olan sit for 10–15 minutes to enhance the flavours.

Serve Madhya Thiruvithamkoor Style Olan as part of a Kerala Sadhya or with rice for a comforting meal.

Pro Tips & Notes:

• Use fresh, thick coconut milk for the best taste.
• Avoid overcooking the Beans & Vegetables; they should be tender but not mushy.
• Keep the heat low to prevent curdling the coconut milk.
• Finish with a drizzle of coconut oil and curry leaves for an authentic taste.

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Why You’ll love this Recipe:

• Quick & Easy: Ready in under 30 minutes.
• Mild & Creamy: Balances out spicier dishes with its comforting texture.
• Versatile: Ideal for festive occasions or everyday meals.

Bookmark this recipe for your Onam Sadhya or pin it for later. Enjoy the traditional flavours of Kerala with every bite!

Explore More Kerala Delights

Discover the flavours of Kerala with a wide range of recipes from Essence of Life - Food:

• Sadhya Side Dishes
  
• Palakkadan Style Olan Recipe
• Traditional Kerala Sadhya Menu
• Homemade Coconut Milk Recipe

    Olan, in its various forms, showcases the rich culinary heritage of Kerala. Whether you prefer the creamy Madhya Thiruvithamkoor Style or the simple Palakkadan Style, both versions offer a delightful taste of tradition. Try these recipes and bring the essence of Kerala to your table!