Cauliflower upma is a low carb, low calorie and a high fibre dish prepared with grated cauliflower. It is a great substitute to rice and is diabetic friendly. Any veggies of your choice and some grated coconut can also be added to it to make it more nutritious and healthy.
It is a great option for breakfast, brunch or as a snack. In fact, it can be packed as a lunch box meal or enjoyed any time of the day as a complete meal. You can serve as it is or with coconut chutney. So check out the step by step pictorial recipe to prepare this easy and a yummy take on a South Indian semolina upma.
- 3 cups cauliflower, grated
- 2-3 tbsp. oil
- 2 dry red chilies
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves.
- 2 green chilies, slit
- 1 tsp. split urad dal
- 1 tsp. ginger, grated
- 1 onion, sliced
- salt to taste
- 1-2 tbsp. fried peanuts
- 1 tsp. sambar powder
- 2 tbsp. coriander leaves, chopped
- 1 tsp. lime juice (opt)
Heat oil in a wok / kadai and temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, curry leaves, slit green chilies and ginger. Sauté for a minute.
Add the sliced onion and stir fry till it is translucent. Now add the grated cauliflower, fried peanuts and salt to taste. Cook on a low flame for 4-5 minutes till it is cooked. (Do stir in between)
When done, turn off the flame. Add the sambar powder and chopped coriander leaves. Give it a toss and serve hot with a drizzle of some lime juice if preferred.
When done, add sambar powder & coriander leaves. Give it a toss.
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