Cauliflower Upma is a quick and flavorful healthy twist on the traditional South Indian upma, made with cauliflower rice instead of rava.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Indian, South Indian
Ingredients
- 2 cups cauliflower rice
- 1 medium onion (finely chopped)
- 1.5 cups mixed vegetables (carrot, green beans,green peas)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 stalk curry leaves
- 2 green chilies
- 1 teaspoon ginger (minced)
- 1 pinch asafetida (hing)
- salt (to taste)
- 1 tablespoon lemon juice
- 1 tablespoon coriander leaves (for garnish)
- 1 tablespoon grated coconut ((fresh or frozen))
Method
How to Make Cauliflower Rice
- Firstly, separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice or semolina.
To Prepare Upma
- Firstly, heat one tablespoon of coconut oil in a Kadai. Then, add mustard seeds, and let them splutter.
- Next, add urad dal and cashews and saute till they turn light brown. For Keto variation, skip urad dal and cashews. Add curry leaves, ginger, green chili, and hing. Saute for another 30-40 seconds.
- Next, add the onions and cook till the onions become soft.
- Then add the mixed vegetables and cook for 2-3 minutes. Now add cauliflower rice, salt, mix well.
- Then cover with a lid and cook on medium-low heat for 4 to 5 minutes. Stir in between and turn off the flame. I have not added extra water in this recipe, but if you like upma to be soft and porridge consistency, add a little water and cook.
- Once the cauliflower is cooked, remove from heat and garnish with coriander, lime juice, and grated coconut, mix well and serve hot.
- Cauliflower Upma is ready and serve hot with Greek yogurt or coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.