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Keto Lemon Rice

Easy Vegan Keto Lemon Rice is a South Indian stir fry recipe where the white rice is replaced by cauliflower rice

Course: dinner, lunch
Cuisine: Indian, south indian
Keyword: cauliflower rice, keto, low carb, vegan
  • 3 cups Cauliflower Rice
  • 1/2 Lemon
  • 1/4 tsp Fenugreek Seeds
For Tempering
  • 2 tbsp Sesame Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1 tsp Chana Dal
  • 1 tsp Chopped Ginger
  • 2 tbsp Cashew Nuts
  • 2 tbsp Roasted Peanuts
  • 5-6 Curry Leaves
  • 1/4 tsp Hing
  • 1/2 Jalapeno or Green Chili (Chopped) (less than the traditional recipe)
  • 1/2 Red Chili (less than the traditional recipe)
  • 1/3 tsp Turmeric Powder
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.)

Tadka (Seasoning) For Lemon Rice
  1. Place a kadai/wok on medium-high heat, add the sesame 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 daal changes its color to red.

  2. Add cashew, roasted peanuts, turmeric powder, ginger, green chili, red chili, curry leaves and continue frying.

  3. Add cauliflower rice, salt and roast thoroughly on high heat for a few seconds mixing well.

Final Garnish
  1. In a small pan, roast fenugreek seeds till they change color and appear well roasted. Powder them in a coffee grinder.

  2. Remove the dish from heat. Add roasted fenugreek seed powder, lemon juice at the end and mix well.

Recipe Notes

Strict Keto followers can omit the lentils in the recipe and replace with other seeds or nuts permitted in their diet.