Traditional Palakkad Style Olan Recipe – Yellow Pumpkin and Green Beans in Creamy Coconut Milk

 

"Palakkadan Olan  (പാലക്കാടൻ ഓലൻ) – A Simple, Creamy Kerala Dish for the Perfect Sadhya"

Discover the authentic Palakkadan Olan (പാലക്കാടൻ ഓലൻ) recipe, a staple of ready for Kerala Vishu 2026 Season. This mild, creamy dish features yellow pumpkin and long beans simmered in luscious coconut milk, finished with the earthy aroma of fresh curry leaves and coconut oil. Perfect for those seeking a traditional, gluten-free, and vegan Kerala side dish that balances the bold spices of a festive feast.

    Olan is one of the simplest yet essential dishes in traditional Kerala cuisine, specifically a vital component of the grand Onam Sadhya. It’s known for its mild flavours, making it the perfect companion for enhancing the taste of other vibrant dishes in a Sadhya spread. Unlike heavily spiced dishes, Olan boasts a creamy texture, subtly enriched by the natural sweetness of yellow pumpkins and ash gourds, with a luscious touch of coconut milk. Whether it’s served during festive occasions or enjoyed as a side dish for a regular meal, Olan always hits the spot. 

    Olan is the understated elegance of a Kerala meal. While the Sambar is bold and the Inji Puli is sharp, Olan is there to soothe the palate. In my kitchen, Olan isn't just a recipe; it's a testament to how the simplest ingredients, vegetables, salt, and coconut can create something profoundly comforting. 

History and Origin

    Historically, Olan belongs to the heart of Kerala’s agrarian culture. It relies on "native" gourds like Ash Gourd (Elavan) and Mathan (Pumpkin) which grow abundantly in backyard gardens. While South Kerala versions often include red cowpeas (Vanpayar), the Palakkad style, often focusing on two simple ingredients - yellow pumpkin and long beans. 

 

Variations of Olan

Madhya Thiruvithamkoor Style Olan

• Madhya Thiruvithamkoor Style: In the regions of Kottayam, Pathanamthitta, Alappuzha, and parts of Kollam and Idukki, Olan is made using ash gourd, yellow pumpkin, and cowpeas or red beans with a generous amount of coconut milk.

  "Try the Madhya Thiruvithamkoor Style Olan for a different take". 

• Palakkad Style: This version, which we’ll explore today, is slightly different. It skips the cowpeas and focuses solely on yellow pumpkins, ash gourds (though many households omit this too), and long green beans. Cooked with slit green chillies and laced with fresh coconut milk, it’s a masterclass in simplicity.  In some cases, the dish is even made without coconut milk, making it a simpler yet equally delicious option (when cooked for a weekday lunch).

My Nostalgia: A Handiwork of Love

    My most vivid memory of a full Onam Sadhya (ഓണം സദ്യ) is set in a small, serene village in Palakkad (Palakkadu Kukgramam), a rare, once-in-a-lifetime experience at my grandmother’s house that remains etched in my mind.

    However, when it comes to the "best" Olan, it always leads back to my Mom. In our home, Olan wasn't just for grand festivals; it was a celebration of what was fresh. Whenever we had a batch of Mathanga (Squash) and a lucky handful of long beans, Mom would whip this up for lunch. What makes a Sadhya at our home truly special, though, is the handiwork of both my Mom and Dad working side-by-side in the kitchen. That partnership is the secret ingredient in every bowl I make today. And I hold those memories close to my heart!

Planning your Vishu Feast? Check out my Sadhya Planning Guide for more heirloom tips! 

Why You Will Love This Palakkad Style Olan Recipe

• Onam/Vishu Essential: The perfect creamy subtleness to spicy dishes.
• Quick & Easy: Goes from prep to plate in under 30 minutes.
• Vegan & Gluten-Free: Naturally inclusive for all your guests.
• Mild & Creamy: Its subtle flavours balance out spicier dishes, offering a creamy and comforting side to any meal.
• Versatile: Enjoy it during Onam Sadhya or any regular meal, this Olan is a simple, wholesome addition to your table.
• Authentic Palakkad Taste: No unnecessary spices—just pure simplicity.

Explore a wide range of Sadhya Dishes, here...

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Palakkadan Olan Recipe Overview

• Cuisine: Kerala (Palakkad Style)
• Recipe Type: Side Dish / Sadhya Essential
• Yields: 2 Cups
• Servings: 4
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 10 Minutes
• Cooking Time: 15 Minutes
• Total Time: 25 Minutes

 How to Make the Authentic Palakkad-Style Olan - Step-by-Step Guide

Quick & Easy Palakkaddan Olan Recipe

 

Palakkad Style Olan Recipe

Ingredient List

The Vegetables:

• 1 cup Yellow Pumpkin (cubed)
• ½ cup Long Green Beans (cut into 2-inch pieces)
• 3-4 Green Chillies (slit lengthwise)

The Coconut Elements:

• 1/2 cup Thin Coconut Milk (for cooking)
• 1 cup Thick Coconut Milk (freshly extracted preferred)
• 1 tbsp Coconut Oil

• In a pot, add the yellow pumpkin, and long beans along with the green chillies.
• Add thin coconut milk to cover the vegetables and cook on medium heat until they are soft and tender.

Add Coconut Milk:

• Once the vegetables are cooked, lower the heat and gently stir in the thick coconut milk.
• Simmer for just 2 minutes. Do not let it boil.

Season the Olan:

• Add salt to taste and add a pinch of Jaggery/ Sugar to balance the overall taste.
• Cook for another 2–3 minutes, allowing the flavours to meld together.

Finish with Coconut Oil & Curry Leaves:

• Turn off the heat. Immediately drizzle the raw coconut oil over the top and drop in the fresh curry leaves. 
• Cover with a lid for 5 minutes before serving to trap the aroma.

Pro Tips & Notes for Perfect Olan

• Coconut Milk: Use fresh, thick coconut milk for the best taste. Canned coconut milk works well, but nothing beats the taste of fresh, homemade coconut milk. 
• Texture: Don’t overcook the vegetables; they should be tender but not mushy.
• The Chillies: The heat in Olan comes only from the green chillies. If you like it spicier, bruise the chillies slightly before adding.
• Sweetness: A tiny pinch of jaggery/sugar acts as a flavour enhancer for the pumpkin—don't skip it!
• Final Touch: A drizzle of coconut oil and finishing it off with a fresh garnish of Curry Leaves at the end is essential for the authentic taste of Kerala.

Serving Suggestions

• Serve warm as part of a traditional Vishu/Onam Sadhya on a banana leaf. 
• It pairs exceptionally well with Sambar and Inji Puli, providing a cooling "reset" for the palate.

 If you love simple, traditional recipes, don’t forget to subscribe to Essence of Life - Food, for more delicious Sadhya favourites and Kerala dishes right in your inbox!

 

Storage Suggestions

    Olan is best consumed fresh due to the coconut milk. If you must store it, refrigerate for up to 24 hours, but reheat very gently on a low flame—never microwave it on high.

4 Ingredient Palakkad Style Olan

FAQs

Q. Can I use canned coconut milk? 

 

Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

A Taste of Home – Coconut Milk

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

HEALTH BENEFITS OF CURRY LEAVES

   Curry Leaves Tree is one common shrub found in an Indian household. As the name suggests, it is so synonymous to a Curry, an unavoidable add on when it comes to most of the Indian savoury dishes. Curry Leaves are widely used in Indian Cuisine. Along with a few other common plants, Curry Leaves tree is one shrub planted in a kitchen garden. Curry Leaves are colloquially called Karuveppilai in Tamil and Kariveppila in Malayalam which means Black/Curry Neem Leaves. Well, even I had a misinterpretation during my initial days in my -in-laws place. My MIL says it as Veppila(which means Neem Leaves) & I was wondering whether they were using Neem Leaves in cooking. Later to realize that it was a simple colloquial way of saying it so just leaving the Kari/Curry out of it. Thank God, I didn't use a handful of Neem Leaves to season a curry, in the pursuit of pleasing my MIL😅. 

   The reason for a Curry Leaf Tree in our house in Malaysia is my MIL. During one of her visits, she suggested we plant a Curry Leaf Tree & it is almost seven years, standing tall & loyal with avatar sized leaves. That's what one of our acquaintances said when she took some Curry Leaves from the plant. It has grown tall and has spread out wide branches. I have never since bought Curry Leaves from the market.  

   Curry Leaves holds numerous tales & proverbs proclaiming its therapeutic & culinary uses. No loyal Indian cook can say that he/she has completed their cooking scenes without a sprig of Curry Leaves. When I came across with this word - A sprig of Curry Leaves, I was awed by the word and was wondering whether it was Sprig/Spring. I was only 6 or 7 years old then. As a common practice, I went searching for the word in my dog-eared Longman English Pocket dictionary with a red colour cover. Well, I learned a new word that day.

CURRY LEAVES

   Well coming back to Curry Leaves - the unique flavour & aroma of these leaves were valued by our ancestors and they easily incorporated it into our daily cooking as a quintessential seasoning or as a tempering. Some dishes even call Curry Leaves as the main ingredient like Curry Leaves Thogayal/Chutney, Curry Leaves Podi(Spice Powder), Curries like Kariveppilai Kuzhambu, Kariveppilai Sadham etc.,

   Curry Leaves as such can optimize the dish it is added into. Fresh ones impart a wonderful aroma & flavour. The wonderful aroma of fresh curry leaves in a glass of cold Buttermilk(Sambharam) is so welcoming & refreshing. Needless to say about the aroma it imparts in Neeragaram/Pazhayasadham.  It imparts a unique flavour when added into a dish fresh, boiled, fried or ground. Well, if you are living in a place where you cannot get Curry Leaves, you can store them in a ziplock bag in a freezer or dry it up in a shade and store it in airtight containers. It can also be dried & powdered and then used in Curries like Sambar, Rasams etc.,

   Curry Leaf is an exceptionally nutritious herb catering its benefits both as a herb and as a medicine. No Indian Curry is complete without a sprig of Curry Leaves in it & my Mom had her tricks to make us eat Curry Leaves. I grew up hearing that it is loaded with Iron and benefits hair growth, gets rid of Anaemia etc., & etc., And during my Postpartum along with Moringa Leaves, Curry Leaves were added into my daily diet. For building up strength, treating Anemia and also helps in secreting breast milk. The Leaves provide expectant mothers with necessary calcium, vitamins, zinc and iron. Calcium helps to strengthen the bones. Zinc plays a vital role in hair growth and skin health & Iron alleviates Anaemia. 

"CURRY LEAVES - THE CURE LEAF"

Names of Curry Leaves in other Languages:

Tamil - Kariveppilai

Malayalam- Kariveppila

Kannada - Karibevu / Baisoppu / Karibevina Soppu

Telugu - Karivepaku / Karepaku

Tulu - Bevudirae 

Hindi - Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga

Marathi - Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi

Gujarati - Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo

Bengali - Curry Patta / Barsanga / Kariphulli

Konkani - Karbapathi / Beva Palo

Oriya - Bhrusanga Patra / Barsan / Basango / Bhuraunga

Punjabi - Kadipatti / Curry Patta

Assamese - Narasingha Sinhalese - Karapincha

Bahasa Melayu - Daun Kari

CURRY LEAVES - NUTRITIONAL VALUE & USES

    Curry Leaf is an important seasoning herb in most of the Asian Cuisines. It is one tree which can be easily grown and maintained. A Curry Leaf Tree is one common shrub seen in most of the South Indian households. The leaves retain lots of Vitamins and Minerals. It can be used fresh or dried.

   Curry Leaf is a good source of Proteins, Vitamins & Minerals. It is also rich in antioxidants which help protect cells from damage. Curry Leaves are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and Vitamin A, B, C & E. It is a good source of dietary fibre too.

HEALTH BENEFITS OF CURRY LEAVES

HEALTH BENEFITS OF CURRY LEAVES

    Curry Leaves has been used as a Food & as a Natural Medicine for years. Apart from being a versatile Culinary Herb, Curry Leaves offer a wide range of Health Benefits too.

Treats Anemia:

    Curry Leaves are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb iron and helps in increasing the Red Blood Cell count. Curry Leaves is very helpful in treating and preventing Anemia and also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

    Curry Leaves helps to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the haemoglobin levels and overall protein content. Curry Leaves affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Curry Leaves are successful at reducing lipid and glucose levels and regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol and improves protection against cell damage.

Lowers Cholesterol: 

    Curry Leaves are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Curry Leaves in your daily meals. Alternatively, having fresh leaves on an empty stomach every day can also help in lowering cholesterol.

Aids Weight Loss:

    Curry Leaves can be effective in reducing and controlling weight gain. Vitamin B present in Curry Leaves helps with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Curry Leaves enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.  Ayurveda suggests having a ball of crushed curry leaves every morning in empty stomach with honey for weight loss along with a strict diet.

Treats Bacterial Infections:

    Curry Leaves are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus and E.Coli.

Aids Digestion & Treats Stomach Complaints:

    Antibiotic & Antibacterial Properties of Curry Leaves help to inhibit the growth of various pathogens & Vitamin B present in Curry Leaves helps with digestion. Curry Leaves can be used to treat stomach disorders, such as Constipation, Gastritis, Diarhhea and Ulcerative Colitis. Gently crush some Curry Leaves into a small berry sized ball & have it with Buttermilk. Consume this twice or thrice a day for relief from Diarrhoea.

Congestion & Cold:

    Ayurveda uses Curry Leaves as an effective home remedy to treat wet cough, sinusitis or chest congestion. It helps to loosen up and release congested mucous. Take a spoon of powdered curry leaves and honey. Make it a paste and eat this mixture twice a day to get relief from congestion.

Eye Health:

    Curry Leaves serves as a good source of Vitamin A and with its Antioxidant properties. Curry Leaves helps to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Curry Leaves may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

Preventing and Treating Cancer:

    Curry Leaves are rich source of Anti-oxidants.  Curry leaves contain compounds that have significant anticancer effects that suppress the development of cancer cells.

Relieves Morning Sickness:

    Curry Leaves helps to relieve the symptoms of Morning Sickness during pregnancy. Consumption of curry leaves help in the secretion of digestive enzymes, which provides ease from nausea, vomiting and morning sickness.

For Skin:

    Curry Leaves contains Protein & Minerals like Iron & Calcium which helps to protect skin cell damage. It also contains hydrating and detoxifying elements, which also boost the skin and hair. It can be successful in curing skin infections and sores. Curry Leaves are efficient in reducing pimple, acne and black marks.

Curry Leaves For Hair

    Curry Leaves are rich in Vitamins like A, B, E, C & minerals like Iron, Magnesium, Copper & Calcium, which strengthens and nourishes hair follicles from the roots. Curry Leaves protects hair against free radicals and keeps it clean and healthy. Curry Leaf is a medicinal herb which provides protection to the hair & scalp with its anti-oxidant, anti-microbial & anti-inflammatory properties.

Anti-Dandruff:

Regular use of Curry Leaves helps to remove dead hair follicles, which is one of the reasons behind dandruff.  A hair mask prepared with Curry Leaves,Yogurt/Curd & Fenugreek Seeds helps to remove dandruff, removes excess oil from the scalp, hydrates the hair roots and has potent antifungal properties.

Anti-bacterial:

Curry Leaf extracts have been proven to be very effective against certain bacterial strains. It helps to treat minor scalp infections as it has anti-bacterial & anti-inflammatory properties. Curry leaves are quite mild and hence it is also suitable for people who have scalp sensitivity.

Prevent Hair Fall - The protein and beta-carotene present in Curry Leaves help in increasing hair growth and reducing the hair fall. The Anti-oxidants, Proteins & Amino Acids present in Curry Leaves are also beneficial in moisturizing the scalp and strengthening the hair follicles.

Nourish Damaged Hair - Regular use of chemicals on hair and exposure to pollution may make the hair dull, dry and lifeless. Curry leaves help in restoring the moisture and also helps in strengthening the hair follicles.

Prevent Premature Greying - Hair greying is a natural phenomenon. Sometimes premature greying may occur due to genetic reasons, alcohol usage or due to stress. It can also be caused due to environmental conditions & chemical treatments. However, vitamin B in Curry Leaves helps in strengthening and nourishing the hair and also helps in delaying the hair greying process. Curry leaves prevent premature greying of hair by restoring the pigment melanin which is essential for the black colour of hair. It also acts as a protective agent against oxidative stress by free radicals which damage the scalp and hair.

For Dry Hair - Heat Coconut Oil with a few Curry Leaves in it. Boil it and then cool it down. This Oil provides deep conditioning to dry and dull hair. Keep this oil mixture applied on hair for half an hour and then shampoo as usual.

Natural Hair Conditioner - Applying a decoction made by boiling curry leaves in water may help in controlling the fizziness & dry hair. Use this decoction as a last rinse after shampooing and conditioning the hair. 

CULINARY USES OF CURRY LEAVES

CURRY LEAVES

 

• Fresh Curry Leaves are used as an ingredient in many Indian & South-east Asian dishes.  
• Whole or Chopped/Crushed Curry Leaves are added while tempering most of the Savoury dishes in Indian Cuisine.
• Curry Leaves while used as a tempering enhances the flavour of dishes like Sambar, Rasam, Poriyal/Thoran, Kootu, Pachadi etc.,
• Fresh Curry Leaves in dishes like Avial & Olan brings out its natural aroma & flavour in the dish.
• Tiffin items like Upma, Pongal, Sevai etc., tastes great when tempered with Curry Leaves.
• It is also added as a garnish in dishes like Raithas, Dhals, Curries and in Porridges like Neeragaram/Pazhangkanji, Ragi/Finger Millet Koozh etc.,
• Fresh Curry Leaves can be added into instant Dosa varieties like Gothumai/All-purpose Flour Dosai, Rava Dosai etc., 
• It can also be added while making Adai Dosai, Paniyarams etc., along with other seasonings.
• Deep-fried snacks/Fritters like Vadai, Pakodas, Bondas etc., tastes great when you add curry leaves into it. 
• Curry Leaves are used to make refreshing summer drinks and a traditional drink called 'Sambharam/Neer Mor/Chaas'.
• Fresh Curry Leaves are used to make Chutneys, Chammanthi & Thogayals. 
• Kariveppilai Sadham is one rice dish which uses Curry Leaves to flavour the rice. 
• Curry Leaves can also be used to make spice powders like Karuveppilai Podi, which can be mixed with rice and eaten. Add a drizzle of Ghee/Gingelly oil to enhance the flavour.
• Fresh Curry Leaf is one main ingredient in a curry called Kariveppilai Kuzhambu or make Karuveppilai Thuvaiyal.
  
• Can make a flavourful South Indian style Seafood dish with Prawns called Karuveppilai Eral.
• Deep-fried Curry Leaves add a wonderful flavour to snacks like South Indian Mixture, Kara Boondhi etc.,

For more Recipes & Dishes with CURRY LEAVES, Click here...

HOW TO STORE CURRY LEAVES

Storing Curry Leaves in Water @ room temperature:

• Wash the Curry Leaves along with the stalk through running water.
• Do not remove the leaves from the stalk.
• Discard any old, wilted, blackened/yellowed leaves.
• Fill a small Vase/Glass bottle with water(about1/3).
• Insert the Curry Leaves Stalks to the Vase/Bottle filled with water.
• Change the water periodically or when the colour of the water changes.
• Cover the bottle/Vase with an empty plastic cover/cling wrap(Optional).
• If stored properly, Curry Leaves can last in room temperature for a few days.

Storing Curry Leaves in the refrigerator:

• Remove the stalks of the Curry Leaves.
• Discard any old, wilted, blackened/yellowed leaves.
• Wash the leaves through running water.
• Line it up on a clean kitchen towel and allow it to dry.
• The idea is to remove the moisture from the leaves.
• Line up the container(used for storing) with a paper towel.
• Spread the fresh Curry Leaves in it.
• Cover the leaves with another paper towel.
• Cover the container and leave it in the refrigerator. 
• Refrigerated Curry Leaves stay longer this way.

Storing Curry Leaves in the Freezer:

• Remove the stalks of the Curry Leaves.
• Discard any old, wilted, blackened/yellowed leaves.
• Wash the leaves through running water.
• Line it up on a clean kitchen towel and allow it to dry.
• The idea is to remove the moisture from the leaves.
• Can Freeze the Curry Leaves and store it in a Ziploc Bag.
• Can use these Curry Leaves directly while making 'Sambharam/Neer Mor/Chaas' or while making Neeragaram/Pazhankanji, Ragi Koozh
• Alternatively can thaw the Curry Leaves, squeeze out excess water and use accordingly.
• Curry Leaves when left in the freezer stays good for more than a month. 

Drying the Curry Leaves:

• Dry the Curry Leaves under direct sunlight/under shade until the leaves are dry.
• It may take a few days for this purpose.
• This method suits the people living in suitable weather condition.
• Alternatively can dry the leaves in an Oven.
• Place the leaves in 1 - 2 layers in a shallow oven-safe pan. 
• Adjust the heat setting of the oven to low 170°F /80 °C.
• Bake it for 30 minutes to an hour.
• Adjust the timing as per your oven settings.
• Do not allow the leaves to brown. 
• Store it in an airtight container.

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DISCLAIMER: Please remember these treatments options are meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homoeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.