Pomegranate

How to Prepare

1. Extract seeds from 10 large pomegranates and set aside in a large mixing bowl.
2. In a separate bowl, whisk 5 cups of thick curd 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. Finely chop 5 green chilies and a small bunch of coriander leaves. Add them to the curd mixture.
6. Pour the curd mixture over the pomegranate seeds and gently mix to combine.
7. Heat 5 tablespoons of oil in a small pan. Add 2.5 teaspoons of mustard seeds and let them splutter.
8. Add 5 dried red chilies and a pinch of asafoetida to the pan. Fry for a few seconds.
9. Pour the tempering over the pomegranate and curd mixture. Stir gently.
10. Garnish with additional coriander leaves and serve chilled.