The cuisine of Kerala is very unique – some dishes are fiery while others are very delicately flavoured like this curry. Most of the recipes have coconut in them, in some form or the other. This dish is called Olan and is traditionally prepared with pumpkin. But you can use any vegetable – I added green beans to this curry.
Coconut oil is the preferred oil for cooking in this region. This dish is very nutritious and easy to prepare. It goes well with steamed rice, chapatis or any other type of flatbread.
PREP: 10 minutes COOK TIME: 40 minutes SERVES: 4
- 3/4th cup black eyed beans
- 1 cup green beans
- 3 green chillies, slit lengthwise
- 11/2 cups coconut milk
- 1 tsp cumin seeds
- 1 tbsp rice flour mixed with 2-3 tbsp of water
- Salt to taste
For the tempering
- 3 tsp coconut oil
- ½ tsp black mustard seeds
- 4 shallots, sliced thinly
- Curry leaves
Soak the black eyed beans overnight. Wash and pressure cook with three cups of water.
Top and tail the green beans and cut them into one inch pieces.
Cook the green beans, green chillies, cumin and salt together in a pan with one cup of water. When the beans are tender, add the cooked black eyed beans and ½ cup of the coconut milk. Cook for 5 minutes on low heat. Add the rice flour mixed with water and simmer for a few more minutes.
Add the remaining coconut milk and heat for a few minutes. Remove from heat and set aside.
Heat the coconut oil in a small pan. Add the mustard seeds. When they stop popping add the shallots and cook for a few minutes. Add the curry leaves and remove immediately from the heat. Add this to the curry. Serve hot.