Thakkali Sadam (Tomato Rice) made with Cauliflower Rice!! This is a kara-saram (as we say in Tamil – i.e., a hot and spicy) recipe. The hardcore South Indian spice lovers will love my healthy spin on this classic.
Since this recipe has no white rice, I feel really good about loading it with peanuts, cashew nuts and a little extra oil (shhh…!!). However, given the absence of white rice and the use of cauliflower rice instead, this dish feels tasty yet light. No sleepy feeling after indulging in this recipe!!
The original recipe is already vegan (as most homemade south Indian recipes are), and will continue to be vegan (well, duh!!) with the cauliflower rice switch.
Recipe Breakdown
This is such a simple and easy recipe.
- Pan roast the Cauliflower rice to get rid of the raw, gassy taste
Using a cast-iron pan, I pan-fried the cauliflower rice for a few minutes (no oil necessary for this step) until it turns slightly brown and caramelized.
- Fry onions, spices, chilis
- Add pureed tomatoes, cook until oil comes out
- Add cauliflower rice, chopped coriander and mix
Mix well, Serve
Done!!
Recipe
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Thakalli Sadam (Tomato Rice) made with Cauliflower Rice
Course: Lunch, DinnerCuisine: South IndianDifficulty: Easy2
servings10
minutes10
minutesA spicy South Indian style thakkali sadam (tomato rice) made with Cauliflower Rice. A vegan and healthy recipe that provides the same great taste as tomato rice -you won’t miss the white rice!!
Ingredients
Cauliflower Rice – 2 cups
Tomato Puree – 1/4 cup
Onion – 1 large sliced
Cashews (and Roasted Peanuts) – a handful
Green Chilis – 2 sliced (deseeded for less spice)
Turmeric powder – 1/2 tsp
Red Chili powder – 1/4 tsp *
Ginger Garlic Paste – 1 tsp
Garlic Cloves – 6-7
Curry Leaves – a few
Coriander leaves – Chopped
Salt to Taste
- Tadka (Indian Tempering in hot oil)
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Split Urad Dal (split black lentil) – 1 tsp
Fennel Seeds (Saunf) – 1/2 tsp
Directions
- Pan-fry the cauliflower rice for a few minutes (no oil necessary for this step) until it turns slightly brown and caramelized. Set aside.
- Heat oil in pan. Add mustard seeds, wait till they pop. Add split urad dhal, fennel seeds, cashews and curry leaves, and fry for a few seconds. Add onions and green chillies. Fry until onions turn brown.
- Add turmeric powder, chili powder, salt, and tomato puree. Keep stir frying until oil appears on the edges of the pan. (a sign that the moisture is well reduced).
- Now add the roasted cauliflower rice, chopped coriander leaves, mix well and serve.
Notes
- Decide the level of chili powder based on the spiciness of your powder. However, cauliflower rice cannot absorb as much chili hotness as its white rice counterpart. So proceed with caution.
Conclusion
Other than Saunf (fennel seeds), the flavoring of the rice pretty much comes only from ginger-garlic, onion, chilis (green and red), and an extra oomph of garlic. But these basic ingredients with the tomato and the cauliflower rice pack quite a punch.
Let me warn you, this is quite a grown-up recipe. All the extra garlic and chilis did not impress my children, who kept asking for water and yogurt to eat with this recipe. But, my husband and I thoroughly enjoyed it. The fiery dish reminded us of restaurant-style tomato rice. Full credit for the base recipe goes to one of my favorite chefs: Ms Revathy Shanmugam.
If you are interested in other cauliflower-rice dishes (Indian style), check out:
I hope you enjoyed this spicy South Indian Thakkali Sadam (Tomato Rice) made with Cauliflower Rice. Do try it and post your thoughts and comments below. I look forward to reading them.
Stay safe, everyone!! Stay Positive and sending my love to all of you!!