Olan - a "must " for Kerala Sadhya ! This is a bland dish, but has a nice, subtle flavour & is used as a side dish for morkuzambu or sambar. Like mulagootal, you can consume a bowl of this, cutting down your rice intake. Traditionally it is prepared quite thin, with or without adding coconut milk. I have modified it slightly, including cornflour to give a creamy consistency, which is delicious ! I hope the “puritans” don’t frown !! The yellow pumpkin used must not be very ripe, preferably tender with green skin. Black eyed beans (Karamani in Tamil & perumpayaru in Malayalam) ½ cup Chop the following 2 vegetables into thin slices about 3 cm by 3 cm White pumpkin ( Poosanikkai or Elavan) chopped 2 cups Yellow pumpkin (Parangikkai or Mathan ) chopped 2 cups Green chillis slit 4 Grated coconut ½ cup coconut oil 1 tsp Cornflour 1 tsp Salt, Curry leaves Lightly roast the whole dhal and soak it in water for 8 hrs. Wash & strain well. From coconut take first milk-1/2 cup & second milk-1/2 cup. In a pressure pan add dhal, both vegetables, chillies, and second coconut milk. Close, keep the weight and pressurize till first whistle comes. Remove from stove & cool. Open, add salt & first milk mixed with cornflour and simmer stirring till the flour is cooked and all the ingredients are well blended. Add coconut oil and curry leaves. If you prefer the dhal to be very soft pressurize it first separately for 2-3 whistles and then proceed. It is safer to add salt at the end because the volume shrinks after cooking and you can judge better. Variations: If you do not prefer to use coconut milk, first pressurize with ½ cup water & add cornflour mixed with ½ cup ordinary milk. This can be made with whole dhal & tender yellow pumpkin only. Some prefer to add slices of snake gourd, seppankizangu, ridge gourd, potato, long green variety of brinjal (called vazuthalangai in Kerala ) etc. There is nothing wrong in adding them, if you like the taste !