Curd Rice with Pomegranate

Simple, delicious, satisfying, cooling - how well this description fits for a bowl of curd rice. There are oh so many variations you can make of a curd rice, and each and every of them tastes just as good as the other.

This one here uses pomegranate and all I can say is the sweet, sour and the spice, all makes this a good one.

The quantity of the yogurt to use really varies and depends on what type you are using and also how thick or thin you want the consistency to be. Curd rice consistency should be on a denser side and not runny. Also, curd rice is supposed to make atleast a couple of hours before you serve, so that the flavours set in. If the rice turns out to be very sour, you can add a little milk and mix evenly to set the taste rite. If you are travelling for a few hours and carrying curd rice, its a good idea to add a little milk to the prepared curd rice, for it to curdle and be just right when eating.

Ingredients

Cooked rice, slightly mushy and cool- 1 cup

Yogurt/Curd - 3/4 cup or more

Green chillies, chopped - 2

Curry leaves - 4-5

Udad dal - 2 tsp

Mustard seeds - 1 tsp

Jeera/Cumin seeds - 1 tsp

Hing/Asafoetida - a generous pinch

Grated ginger - 1 tsp

Pomegranate - 1/2 cup

Cilantro - a little, chopped

Milk - 1/4 -1/2 cup ( if needed)

Salt - to taste

Oil

Method

- In a small pan, heat a tbsp. of oil and add mustard seeds, when they begin to crackle, add the udad dal, cumin seeds, hing and when slightly browned, add the green chillies, ginger & curry leaves. Pour this mixture on top of the rice.

- Add salt, pomegranate, cilantro and the yogurt to the rice and mix everything evenly. Add more yogurt (and milk) if necessary.

- Ready to serve, but let it rest for about 30 mins and its even better.

- Goes best with some pickle and papads.

Note : Replace green/red halved grapes with pomegranate and its another delicious variation.

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