Pomegranate Pachadi

How to Prepare

1. Extract seeds from 10 large pomegranates and set aside in a large mixing bowl.
2. In a separate bowl, take 5 cups of thick curd (yogurt) and whisk it until smooth.
3. Add 2.5 teaspoons of salt
4. 5 teaspoons of sugar, and 2.5 teaspoons of roasted cumin powder to the curd. Mix well.
5. Add the pomegranate seeds to the curd mixture and gently fold them in.
6. Prepare a tempering by heating 5 tablespoons of oil in a small pan. Add 5 teaspoons of mustard seeds and let them splutter.
7. Add 10 dried red chilies and 50 curry leaves to the tempering. Fry for a few seconds until aromatic.
8. Pour the tempering over the pomegranate and curd mixture. Mix gently.
9. Garnish with 1.25 cups of chopped coriander leaves and 5 tablespoons of grated coconut.
10. Chill in the refrigerator for 30 minutes before serving.