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for curd rice: 2 cups cooked rice + 2 cups beaten yoghurt + 1/2 cup raw mango (grated) + 2-3 green chillies, finely chopped + 1/4 cup chilled milk + 2 to 3 tsp coriander leaves, finely chopped + salt to taste
for tempering: 1 tsp oil + 1 tsp mustard seeds + 1/2 tsp urad dal+ 1/2 tsp chana dal + pinch of heeng + 2 to 3 whole dried red chillies + few curry leaves + 4 tsps pomegranate seeds + 2 tsp peanuts (roasted)
Mix all ingredients for curd rice together one after another.
Heat the oil. Add all ingredients for tempering one after another.
Add the tempering to the curd rice.
Mix well, garnish with pomegranate, and serve chilled.