A South Indian stir fry recipe made with "cauliflower rice". A delicious, spicy dish made by roasting + grinding sesame seeds and spices and sauteeing the mix with low carb "cauli rice".
- 3 cups Cauliflower Rice
- 2 tbsp Sesame Seeds (roasted)
- 2 tbsp Urad Dal
- 1.25 pcs Red Chilli
- .5 tsp Black Pepper
- 2 tbsp Sesame Oil
- 1/2 tsp Mustard seeds
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tbsp Sesame Seeds
- 4-5 Curry leaves
- Peanuts (roasted)
- Salt (to taste)
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Process cauliflower florets in a food processor or manually using a grater to get cauliflower rice.
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Spread 3 cups of cauliflower rice on a non-stick flat pan on medium heat. Roast it well for 4-5 minutes until the edges crisp up. (This step will eliminate the raw cauliflower smell. Do not add salt, we don't want it to lose water.)
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In a pan, roast sesame seeds, urad dal separately until they are well roasted (They will smell delicious). Add black pepper, chili, the roasted seeds, and urad dal and give it one final stir.
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Let the above mix cool, then powder.
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In a wok, heat sesame oil. Add mustard seeds, let it pop. Then add the rest of the tadka items, fry well. Add the roasted cauliflower mix, salt, and the powdered spice mix.
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Stir fry for a few minutes. Serve!!
Keto dieters, you can avoid the daals in the recipe and still get a great taste. Double the levels of sesame seeds instead, you could even add flax seeds to this recipe.