1) Wash 1/2 cup of rice 2-3 times and drain out the excess water.
2) In a pot, add the washed rice and 1 1/2 cups of water.
3) Cook on medium / low heat until rice is soft - about 20-25 minutes.
4) Once cooked, mash the rice and let it cool completely.
5) Once the rice is cooled, add 1 cup of the room temperature curd and salt to taste.
PRO TIP: Add 1/2 cup milk to avoid sourness if you are preparing curd rice in advance.
1) In a pan add 1 Tbsp oil.
2) Once heated, add 1 tsp mustard seeds and 1/2 tsp cumin seeds.
3) Once they begin to splutter, add 2 dried red chilies, 1 tsp urad dal, and 6-8 whole cashews.
4) Once everything starts to turn a light brown color, add 1/2 tsp grated ginger, 8-10 curry leaves and a pinch of hing. Saute for a few seconds and then remove from heat.
5) Add the tempering to the prepared curd rice mixture along with 2 Tbsp grated cucumber.
6) Mix everything together well and garnish with pomegranate seeds.
Happy Pongal!