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.