Lemon rice is a traditional, South Indian dish that is simple to make, tangy and delicious to eat. Yet, here are some health reasons to improve this dish.
1. This is a very carb heavy dish.
2. We often pair lemon rice with potato curry and chips which gives even more of a carb rush.
Try this upgraded low carb | keto | paleo version of lemon rice instead for a healthier option.
Upgrade my lemon rice
Any south Indian mom will tell you a good lemon rice needs a generous helping of oil, peanuts, cashews. If you skimp on those, then it will be a clumpy, soggy mess.
So, white rice + fats = highly dense calories. How do we upgrade this?
Enter “riced cauliflower”!!
This is a paleo technique that has been making waves recently as a substitute for rice. I even saw “riced cauliflower” in the frozen aisle in Trader Joe’s. But it is super easy to make at home too. Just put cauliflower florets in a food processor and pulse it a few times until it achieves “rice” like appearance.
- 2 cups Riced Cauliflower
- 1/2 cup Lemon Juice
- 1/4 tsp Turmeric Powder
- 3 Tbsp Peanuts
- 2 Tbsp Quick Oats
- 2-3 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp black gram dhal
- 1 tsp bengal gram dhal (can be soaked for 10 min)
- 1-2 Chopped green chillies
- Pinch Hing
- Few Curry Leaves
"Rice" the Cauliflower and set aside.
Heat the oil. Add the ingredients for tempering and fry for a couple of minutes
Add the "cauliflower rice", turmeric powder and salt. Mix well.
The cauliflower will release some water while cooking. Use any available grain to absorb the moisture - day old rice, quick cooking oats etc.
Turn off the heat and add the lemon juice
For "riced cauliflower" - Just put cauliflower florets in a food processor and pulse it a few times until it achieves "rice" like appearance.
Step by step pics
Get tempering ingredients ready
Heat oil and fry the tempering ingredients
Add “riced cauliflower”
Add turmeric powder, oats to absorb excess moisture.
Stir and add lemon juice at the end. Serve
The traditional version would have been paired with potato curry and chips. Isn’t the upgraded version a much healthier, and satisfying combination to eat? You can still make the potato curry, but replace the chips with corn-on-the-cob. All 3 dishes are primarily vegetables, but with varying flavor profile and crunch from the corn, you will not miss the old version.
So, how does it taste?
Does it have the flavor profile of lemon rice? – Yes. Does it have the full-stomach feeling that you get when you eat traditional lemon rice? – No. But, neither will you feel ready to take a nap after eating the upgraded version. Having the traditional potato curry in the side helps with the satiety and gives you carbohydrates.
One more thing – Traditional Lemon rice is often carried as a dish when travelling. The upgraded version is best eaten hot. It will not hold up well for travels.
I hope you like this recipe. Do share your thoughts and comments down below. I love to hear from all of you!!