Steamed Basmati Rice, Olan and Kerala Kalan

Ingredients

• 250 g Ash Gourd (peeled and cut into 1-inch cubes)
• 0.25 cup Red Cowpeas (dry, to be soaked)
• 1.5 cup Thin Coconut Milk (second or third extract)
• 0.5 cup Thick Coconut Milk (first extract)
• 3 pcs Green Chilli (slit lengthwise)
• 10 leaves Curry Leaves (fresh)
• 1 tbsp Virgin Coconut Oil (for drizzling at the end)
• 1 tsp Salt (or to taste)
• 1 cup Water (for pressure cooking cowpeas)

Instructions

1. 1

   Prepare the Cowpeas

   • Wash the dry red cowpeas thoroughly and soak them in ample water for at least 4 hours, or preferably overnight.
   • Drain the soaked cowpeas and transfer them to a pressure cooker.
   • Add 1 cup of fresh water and pressure cook for 3-4 whistles over medium heat until they are soft but still hold their shape. Avoid overcooking.
   • Once the pressure releases naturally, drain any excess water and set the cooked cowpeas aside.
2. 2

   Cook the Ash Gourd

   • In a medium-sized pot or clay pot (manchatti), combine the cubed ash gourd, slit green chilies, and salt.
   • Pour in the thin coconut milk. Stir gently to combine.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer.
   • Cook for about 10-12 minutes, stirring occasionally, until the ash gourd is tender and translucent.
3. 3

   Combine and Simmer

   • Add the cooked red cowpeas to the pot with the tender ash gourd.

Ingredients

• 250 g Elephant Foot Yam (Peeled and cubed into 1-inch pieces)
• 1 pc Raw Plantain (Medium-sized, peeled and cubed into 1-inch pieces)
• 1.5 cup Sour Curd (Whisked until smooth. See tips on how to make curd sour.)
• 1 cup Grated Coconut (Freshly grated is best)
• 3 pc Green Chilies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Cumin Seeds
• 1 tsp Black Peppercorns (Coarsely crushed)
• 0.25 tsp Fenugreek Powder (From roasted fenugreek seeds)
• 1.25 tsp Salt (Or to taste)
• 1.5 cup Water (For cooking vegetables)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pc Dried Red Chilies (Broken into halves)
• 1 sprig Curry Leaves

Instructions

1. 1

   Cook the Vegetables

   • In a heavy-bottomed pot or a traditional earthen pot (manchatti), combine the cubed yam, plantain, turmeric powder, red chili powder, and salt.
   • Pour in 1.5 cups of water, stir well, and bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium, cover the pot, and cook for 15-20 minutes until the vegetables are soft and fork-tender.
2. 2

   Prepare the Coconut Paste

   • While the vegetables cook, place the grated coconut, green chilies, and cumin seeds into a blender or grinder.
   • Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
3. 3

   Combine Paste and Vegetables

   • Once the vegetables are cooked, add the ground coconut paste to the pot.
   • Stir gently to combine and cook on low-medium heat for 5-7 minutes, stirring occasionally.
   • Continue cooking until the raw aroma of the coconut disappears and the gravy has thickened considerably.