One more thing before going to the recipe…though I've written “olathiyathu” in title, am not sure whether it is olathiyathu. Anyways I fell in love with mummy's new combo and there are two main reasons for that: vanpayar is supposedly easier on tummy compared to cherupayar and this preparation doesnt have coconut, so its healthy without any compromise on the taste, isnt that great? The secret of its taste is in the ground masala, I just love it when I fry this masala in coconut oil, try it and you will know what am talking about :) Thats the first time I had that combo, I usually have vanpayar with rice and kachimoru.
But last time when we went to India, my mother in law made vanpayar with kanji.
Back home we usually have kanji with cherupayar (green moong dal). Nutritional profile : Per 1 cup (cooked, salted) 296 kcal, 19.7 g of protein, 1.13 g fat, 53.6 g carbohydrates, 13.4 g fiber, 0.734 g sugar, 123 mg of. They also taste great in salads and tossed into various pasta dishes. Kanji & vanpayar (rose moong dal or red cow peas) is a new combo to me. They are commonly eaten in white beans and rice (a southern dish), navy bean chowder, and Boston-style baked beans. Hot kanji sprinkled with salt & grated coconut, along with a little bit overcooked payar ( I like my payar to be a bit pasty with kanji) is a taste that I find hard to trade for any fancy dish. Kanji & payar is a welcome change from our usual chappathi for dinner.
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