Cauliflower Curd (Yogurt) Rice is an easy and healthy South Indian recipe made with cauliflower rice, greek yogurt (or hung curd) and tempered with ginger and other Indian spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, South Indian

Ingredients

  • 1 cup cauliflower rice
  • 3/4 cup full fat greek yogurt ((hung curd))
  • salt (adjust to taste)
  • 1 tablespoon coriander leaves

Tempering:

  • 1 teaspoon ghee ((or coconut oil))
  • 2 tablespoons raw peanuts
  • 1 teaspoon mustard seeds
  • 2 dried red chilies
  • 1 stalk curry leaves
  • 1 teaspoon ginger (minced)
  • 1 pinch asafetida (hing) (optional)

Method

  1. 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 (Skip this step if using 'ready to cook' cauliflower rice.) You can check How To Make Cauliflower Rice (2 Ways) detailed recipe on my blog
  2. In a pan, add the cauliflower rice and salt, saute for 2-3 minutes till the rice is cooked well and tender. OR You can also microwave cauliflower rice and salt for 2-3 minutes in a microwave-safe bowl.
  3. For Tempering: Heat ghee (or coconut oil) in a pan. Once the oil is hot, add raw peanuts and saute till they are nicely roasted.
  4. Next, add the mustard seeds and dry red chilies, let them splutter.
  5. Now add the chopped ginger, curry leaves, and hing (asafetida) and saute for a few seconds. Tempering is ready, keep aside.
  6. Once the cauliflower rice has cooled completely, add greek yogurt, salt and mix everything well.
  7. Transfer the tempering/tadka to the bowl of cauliflower curd rice and add coriander leaves, cream (optional), and mix everything well.
  8. Serve keto cauliflower yogurt rice chilled and enjoy!

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.