Step 1

Add rice to a bowl and rinse it well a few times. Then pour 1½ cups water and ½ teaspoon salt. Keep it in a pressure cooker. Pressure cook rice for 3 whistles until soft. You can also cook the rice directly in the cooker for 2 whistles.

Step 2

When the pressure releases, remove the rice & mash it lightly. You can also fluff up & use if you do not like mushy rice. If you prefer to use milk, refer my notes below. Cool it completely.

Step 3

Add curd to cooled rice. Mix well until combined. If you have cooked the rice without salt, then add it now.

Step 4

Stir in coriander leaves, grated carrots and cucumbers to the curd rice. Taste the curd rice & add more salt if needed.

Step 5

Heat oil in a pan. Then add cumin & mustard. When they begin to splutter, add red chilli, chana dal, urad dal & cashews if using. Fry until the dal turns golden.

Step 6

Add ginger, green chili and curry leaves.

Step 7

When the curry leaves turn crisp, add hing and turn off the stove. If using bottle gourd, add it to the hot seasoning and stir.

Step 8

Pour the tempering to the curd rice and mix. South Indian style curd rice is ready.

Step 9

Garnish with pomegranate seeds.