Method

Mash cooked rice slightly (not completely — some texture is preferred). Add yoghurt and milk. Mix thoroughly until creamy and smooth. The consistency should be pourable and creamy — not thick and stiff. Season with salt. Taste and adjust.
About 5 min
Tip: The rice must be soft and slightly overcooked compared to jeera rice — curd rice made with undercooked, firm rice lacks the correct creamy texture.
Make tempering: Heat oil in a small pan. Add mustard seeds — wait for them to pop. Add urad dal — fry golden (30 seconds). Add dried red chillies and curry leaves — fry 30 seconds. Add ginger and green chilli — 10 seconds. Pour this tempering immediately over the curd rice.
About 5 min
Tip: The tempering must be poured over the curd rice while still hot and sizzling — the sizzle and aroma that rises when hot oil meets cold curd is part of the ritual.
Gently fold the tempering into the curd rice. Transfer to a serving bowl. Top generously with pomegranate seeds and fresh coriander. Serve immediately or refrigerate for 30 minutes (cold curd rice is also delicious). Serve alongside pickle (manga urga or lemon pickle) — the combination of cooling curd rice and fiery pickle is the authentic way.
About 2 min
Tip: Do not skip the pomegranate seeds — they add a burst of sweetness and colour that balances the sourness of the curd beautifully.

Nutrition per serving (estimate)

Contains: dairy