Mathanga Payar Olan is a Kerala style tasty side dish packed with nutritious ingredients. Mathanga Payar Olan is very easy to prepare and is an ultimate side dish with steamed rice. Prepared with some easily available ingredients, this South Indian Olan delicacy is a perfect melange of aromatic curry leaves and crunchy coconut cooked with Mathanga and Payar.
For preparing Mathanga Payar Olan, first cut the Matthanga (Pumpkin), remove the seeds and waste if any, and cut it into thin pieces as shown in above picture and keep the pieces separately.
Cut the Kumbalanga (Ash gourd), remove the seeds and waste if any, and cut it into thin pieces and keep the pieces aside.
Crush well the grated Coconut and extract the first milk - Onnaam Paal - without adding water (by using a clean cloth to filter the Coconutmilk) and keep this milk separately.
Then, add some hot water in the Coconut (left after extracting the first milk) and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.
Change the Matthanga and Kumbalanga pieces into a cooking vessel, add the second milk (Randaam Paal) and some Water along with Salt and cook them for about five minutes in medium flame.
After about five minutes, add the Pachha Payar and Green Chilli slices and cook the mix properly.
When the mix (Olan) is cooked properly, add the Onnam Paal (first milk) taken from the Coconut and Coconut Oil and stir the Olan well.
Matthanga (Pumpkin), Pachha Payar (Cowpea) Olan is ready. Garnish this Olan with Curry leaves and service it with Poori/Chappathi/Dosa/Cooked Rice.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.