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Keto coconut rice south indian
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Keto Coconut Rice (South Indian Style, Vegan)
Prep Time
10 mins
Cook Time
8 mins
 

This Vegan Keto Coconut Rice (South Indian Style) is a stir fry recipe made with cauliflower rice, spices, and shredded coconut.

Course: dinner, lunch
Cuisine: Indian, south indian
Keyword: cauliflower rice, coconut rice, keto, vegan
Ingredients
  • 3 cups Cauliflower Rice
  • 1 cup Shredded Coconut (Frozen or fresh)
Tadka (Seasoning)
  • 2 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1 tbsp Chana Dal
  • 1 tsp Urad Dal
  • 3-4 Green Chilis (adjust according to your spice levels)
  • 1 Red Chili (broken into 2)
  • 1 stalk Curry Leaves
  • 2-3 tbsp Cashew Nuts
  • Salt (as needed)
Instructions
Cauliflower Rice Prep

  1. Process cauliflower florets in a food processor or manually using a grater to get cauliflower rice.

  2. Spread 3 cups of cauliflower rice on a non-stick flat pan on medium-high 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 release water or get soggy.)

Shredded Coconut Prep

  1. Either manually grate a fresh coconut or heat a cup of frozen shredded coconut in the microwave for a minute until it gets soft and fluffy.

Seasoning (Tadka)

  1. Place a kadai/wok on medium-high heat, add the coconut oil and add the mustard seeds. When the mustard seeds begin to sputter add the split urad dal, channa dhal, and fry for a while till the dal changes its color to red.

  2. Add cashew, green chili, red chili, curry leaves and continue frying.

  3. Add cauliflower rice, salt, and roast thoroughly on high heat mixing well.

  4. Finally, toss in the fresh coconut and give it a stir. Switch off the heat. Serve!!

Recipe Notes

For people strictly following the keto diet, please replace the chana and urad daals with other nuts and seeds that are allowed in the diet.