Have you every wondered how good it would be to have a typical South India feast without the typical “rice”? What is a typical South Indian feast you might ask?

Why it’s decadent Onion tomato sambhar sadam, with potato curry, tomato rasam, yogurt rice, lemon pickle and fried appalam. Oh gosh, my mouth waters just thinking about it. Well, everytime I do think about it, I cannot get past the fact that the omnipresent rice has so much carbs and no real nutrients for that matter.

How good would it be to substitute rice with something so nutritious, and something that you can eat how much ever you want and one who taste is exactly the same as rice? So Good!!!.. Yep, that is what I have here.

Enough of chatter, lets get down to business so you can rediscover your South Indian feast. Enjoy!!

Sambhar 

Ingredients

  • Cauliflower – 1 small head
  • Pearl onions – 15 (Fresh pink ones would be more flavorful)
  • Tomato – 1 diced
  • Thuvar dhall – 1 cup Pressure cooked (or boiled) to a mush
  • Sambhar Powder – 3 Tbsp (Mine is without turmeric)
  • Turmeric – 1 Tsp (Most Sambhar powders have turmeric, if so, avoid)
  • Salt to taste
  • Chilli powder – 1 Tsp
  • Tamarind concentrate – 1 Tbsp (If its more of a paste, then use 1 1/2 tsp)
  • Ghee – 1 Tbsp
  • Coriander leaves – Garnish

Putting it Together

Onion Sambhar

  • In a large pot, add some oil and add the onions and tomato in to it
  • Stir fry on medium until the onions are caramelized
  • Turn the fire to a low, and add Sambhar powder, turmeric, chilli powder, salt and tamarind
  • Add two cups of water and let the contents boil in medium again
  • After couple of minutes, you would smell the sambhar from a mile away. The raw smell of the powders would fade away
  • At this point add the Thuvar dhaal and bring it back to a boil. Add water according to your consistency
  • Once the sambhar boils down, turn if off and garnish with ghee and Coriander leaves

Cauli – Rice

  • Bring half a pot of water to a boil just like you would do for pasta
  • Cut the cauliflower in to big florets (just 4 or 5) and add it to the water
  • Let the cauliflower boil for a quick min or two. You should not cook it to a mush
  • Drain the water and let the cauliflower rest for a min
  • With hands just squish the cauliflower florets and add it to a chopper and just pulse chop it
  • You should have gritty Cauli-Rice

Fraud Sambhar Sadham

  • Mix the Sambhar with the Cauli-Rice
  • You really do not need to add salt if you measure it for the Sambhar (but you could if you want to)
  • Mix and Serve with your favourite side dish
  • You could also make tadka with Mustard seeds, but I am too lazy to do it everytime

I am going to try and post more dishes under Cauli-Rice soon. Keep watching.

PS : I have sprung this on unsuspecting guests without them knowing that this is Cauli-Rice and they have loved it. Try it for yourself.