Curd Rice

1 Cup Rice 

1 cup curd

1 cup pomegranate seeds

1 cucumber chopped(optional)

1 tsp mustard 

1/2" ginger, grated/finely chopped

Curry leaves

Corriander leaves

1 carrot, grated

1 tbsp urad dal

1 tbsp chana dal

2 green chillies, chopped

1-2 whole red chilles

Salt, as required

Cook rice (slightly overcook), drain water and keep aside. Slightly smash the rice with potato smasher and let it cool. Add curd along with 1 cup of water and mix well. Add more water if needed. Add salt. Add carrot, cucumber and corriander leaves and mix well.

For tempering, heat oil, add mustard, when it splutters, add ginger and green chillies, saute for some time and add chana dal, urad dal, curry leaves and red chillies. Now pour this tempering into the curd rice mix. Mix well. Lastly garnish with pomegranates and mix well. This has to be served cold, should not be re-heated.