Upma, is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, and Odia. It is served as breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.  

• Salt to taste
• 250g Cauliflower rice
• 2 Tbsp sesame oil
• 2-5 Tbsp mustard seeds
• 5 Almonds
• 1 Onion
• 2 Dry chili
• 1 Tbsp curry leaves.

• Heat kadhai with oil and splutter mustard seed in it.
• Add curry leaf, dry chilli, almonds, onion and saute for 3 Minutes.
• Now add the cauliflower rice, salt and mix well.
• Cover the kadhai with lid for 2 Minutes.
• Take off the flame and serve hot.