Curd Rice

Methods

• Heat oil in a non-stick pan, add mustard seeds, curry leaves, ginger, split black gram and split Bengal gram and saute till fragrant.
• Take yogurt in a mixing bowl and whisk it well till it becomes smooth and creamy. Add rice and mix well.
• Add cashewnuts and pomegranate pearls and mix well. Add the tempering and mix well.
• Chop a few coriander sprigs finely and add and mix.
• Take a sunflower mould, sprinkle a few fresh pomegranate pearls in it, put the curd rice in it and press lightly.
• Upturn the mould onto a serving dish, garnish with a sprig of fresh coriander and serve.