Kerala Olan (Ash Gourd and Black-Eyed Peas) with Andhra Style Pesara Pappu Vepudu (Moong Dal Stir-fry)

Name: Kerala Olan (Ash Gourd and Black-Eyed Peas) with Andhra Style Pesara Pappu Vepudu (Moong Dal Stir-fry)
Prep time: 15 min
Cook time: 35 min
Ingredients: 250 g Ash gourd cubes; 100 g Boiled black-eyed peas; 200 ml Thick coconut milk; 5 ml Coconut oil; 2 sprigs Curry leaves; 2 Green chilies; 150 g Split yellow moong dal; 5 g Mustard seeds; 2 g Asafoetida; 1 tsp Red chili powder; 10 ml Vegetable oil

⏱️ 15m Prep🔥 35m Cook

Primary Dish

Kerala Olan (Ash Gourd and Black-Eyed Peas)

Ingredients

• 250 g Ash gourd cubes
• 100 g Boiled black-eyed peas
• 200 ml Thick coconut milk
• 5 ml Coconut oil
• 2 sprigs Curry leaves
• 2 Green chilies

Cooking Steps

Boil ash gourd and green chilies in 100 ml water until tender.

Add boiled peas and coconut milk, simmer gently without boiling.

Stir in coconut oil and curry leaves before removing from stove.

The Perfect Pairing

Andhra Style Pesara Pappu Vepudu (Moong Dal Stir-fry)

Ingredients

• 150 g Split yellow moong dal
• 5 g Mustard seeds
• 2 g Asafoetida
• 1 tsp Red chili powder
• 10 ml Vegetable oil

Cooking Steps

Pressure cook dal for 1 whistle until semi-firm.

Heat oil, add mustard seeds and asafoetida.

Toss cooked dal with spices until slightly crisp.