Cauliflower Upma

A low-carb twist on a classic South Indian breakfast dish.

Ingredients

• 1 medium (about 500g), grated using a box grater or food processor Cauliflower
• 1/2 medium, finely chopped Onion
• 1 tsp Mustard seeds
• 10-12 fresh Curry leaves
• 1-2, finely chopped (adjust to taste) Green chilies
• 1 inch, grated Ginger
• 1/4 tsp Turmeric powder
• 1 tbsp (coconut or vegetable oil) Oil
• 1/4 cup, roughly chopped (optional) Cashews
• 2 tbsp, finely chopped Cilantro
• 1 tsp (optional) Lemon juice
• to taste Salt

Instructions

1. Prepare the cauliflower by grating it using a box grater or food processor until it resembles rice-like granules.
2. Heat oil in a pan or wok over medium heat. Add mustard seeds and let them splutter for a few seconds.
3. Add curry leaves, green chilies, and grated ginger. Sauté for about 30 seconds until fragrant.
4. Add finely chopped onion and sauté until translucent and lightly golden, about 2-3 minutes.
5. If using cashews, add them now and sauté for a minute until lightly golden.
6. Add grated cauliflower and turmeric powder. Mix well to combine.
7. Cover and cook until cauliflower is tender but not mushy, about 6-8 minutes. Stir occasionally to prevent sticking.
8. Add salt to taste and lemon juice (if using). Mix well.
9. Garnish with finely chopped cilantro before serving.
10. Serve hot, optionally with a side of coconut chutney.

Cuisine: Indian

Suitability: gluten-free,low-carb

Prep Time: 10 mins

Cook Time: 20 mins

Serving Size: 2

Meal Type: breakfast