Mathanga Olan – A Mild, Nourishing Kerala Stew
Mathanga Olan is a traditional Kerala dish that pairs the natural sweetness of pumpkin (mathanga) with the wholesome texture of cowpeas (chowli/kollu or field beans), simmered in light coconut milk and seasoned with curry leaves and ginger. This comforting stew is perfect for balancing flavors and is often served as part of festive meals like Onam Sadhya, or as a gentle everyday dish that soothes the palate.
It’s a subtle, mildly spiced preparation that brings out the fresh, natural flavors of the ingredients without overpowering them.
✅ Why You’ll Love This Recipe
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Light and digestible – Ideal for those looking for a comforting, sattvic meal.
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Rich in nutrients – Pumpkin offers beta-carotene, while cowpeas are high in protein and fiber.
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Soothing flavors – Coconut milk adds creaminess, and ginger and curry leaves support digestion.
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Versatile – Can be paired with rice, chapati, or even enjoyed as a side dish.
✅ Ingredients (Serves 3–4)
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Pumpkin (Mathanga) – 300 grams, peeled and cubed
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Cowpeas (Chowli or field beans) – ½ cup, soaked for 4–6 hours or overnight
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Thick coconut milk – 1 cup
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Thin coconut milk – 1½ cups
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Green chilies – 2, slit
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Ginger – 1 tsp, finely chopped or grated
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Curry leaves – 1 sprig
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Coconut oil – 1 tbsp
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Salt – to taste
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Water – as needed
✅ Method
1. Prepare the cowpeas
Rinse and soak the cowpeas for 4–6 hours or overnight. Drain and set aside.
2. Cook the pumpkin and cowpeas
In a pot, add the soaked cowpeas, cubed pumpkin, thin coconut milk, slit green chilies, ginger, and salt. Add enough water to cover the ingredients if needed. Cook until the cowpeas and pumpkin are soft but not mushy.
3. Add thick coconut milk
Once cooked, reduce the heat and add the thick coconut milk. Simmer gently for 2–3 minutes. Do not boil after adding thick coconut milk to retain its flavor and texture.
4. Season with curry leaves and coconut oil
Turn off the heat. Add curry leaves and drizzle coconut oil on top. Mix gently.
✅ Serving Suggestions
Serve Mathanga Olan warm with plain steamed rice as part of a Kerala-style meal. It pairs beautifully with sambar, avial, and rasam. A side of pickle or papadam adds texture and spice to the mild flavors.
✅ Benefits
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Pumpkin (Mathanga): Nourishing, promotes healthy skin, and supports digestion.
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Cowpeas: High in protein and fiber, helping regulate blood sugar and improving gut health.
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Coconut milk: Provides healthy fats that support energy and nutrient absorption.
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Ginger: Aids digestion and enhances metabolic functions.
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Curry leaves: Known for their antioxidant properties and support for liver health.
✅ Tips
✔ Use fresh pumpkin for the best flavor and texture.
✔ Avoid overcooking after adding thick coconut milk to prevent separation.
✔ Cowpeas can be substituted with red beans or chickpeas if unavailable.
✔ This dish is perfect for light dinners or festive lunches where balanced flavors are appreciated.
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