Step 1:
Cook and mash the rice. Thoroughly wash the rice and cook in a pressure cooker for 5-6 whistles or 8 to 9 minutes. Remove it from the heat and let it sit for a bit. Check the rice; remember it needs to be softer than usual. Mash the rice with a fork or a spoon. Cover and set it aside to cool down to room temperature.

Step 2:
Prepare curd rice. When the rice is at room temperature, mix in Dairy Valley Yoghurt and milk. Make sure there are no lumps. Add finely chopped ginger, curry leaves, green chillies, and coriander leaves. Also, add salt at this stage and mix it thoroughly.

Step 3:
Make the tempering. Heat the sunflower oil in a small saucepan. Add the mustard seeds. When the mustard seeds begin to crackle, add the curry leaves and asafoetida. Mix thoroughly.

Step 4:
Add the tempering on top and serve. Turn off the heat and pour the tempering over the curd rice and mix well. Serve with a garnishing of pomegranate. Some people love it chilled as well.