Ingredients:  

• 1 cup regular rice  

• 3 cups water of water  

• 3 cups curd/yoghurt 

• 2 tablespoon oil 

• 1 teaspoon mustard seeds 

• 1/2 teaspoon asafoetida (hing) 

• 2- 3 red chillies, broken 

• 5-6 green chillies or, as per taste, chopped 

• Curry leaves 

• Salt to taste 

• Coriander leaves, chopped 

• 1/4 cup pomegranate 

• 1/4 cup cucumber, chopped 

• 2 tbsp red onion, chopped 

• Nuts & sweet grapes can also be used   

Method:  

1. Cook the rice and mash the rice with a spoon.  

2. Allow the rice to become lukewarm. (If you are using leftover rice, then reheat the rice). 

3. While the rice is cooling, prepare the tempering/tadka. 

4. Heat a small pan and add oil. 

5. When the oil becomes hot, reduce the heat, and add mustard seeds. 

6. Let the mustard seeds crackle. 

7. Then add dried red chillies, hing, and sauté. 

8. Now add green chillies, curry leaves one by one and sauté. Keep the tempering/tadka aside.

9. Add salt and curd to the lukewarm rice. Mix well and break lumps, if any.  

10. You can also add milk or water to adjust the consistency if the rice mixture is thick. 

11. Divide the curd rice into 3 equal portions. 

12. In the 1st  bowl of curd rice, I have added pomegranate, coriander and tempering/tadka. 

13. For the second bowl of curd rice, I have added cucumber, onion, coriander and tempering/tadka. 

14. For the third bowl of curd rice, I have added coriander and tempering&/tadka. 

15. Now mix very well but gently, serve delicious curd rice with some pickle.