Puliyogare - Curd Rice

How to Prepare

1. Cook 10 cups of rice with 20 cups of water in a pressure cooker or rice cooker until soft. Let it cool slightly.
2. In a large mixing bowl, add the cooked rice and mash it lightly with a spatula.
3. Add 10 cups of curd (yogurt) to the mashed rice and mix well to combine.
4. Heat 4 tablespoons of oil in a heavy-bottomed pan over medium heat.
5. Add 2 teaspoons of mustard seeds and let them splutter.
6. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal. Fry until golden brown.
7. Add 10-12 curry leaves
8. 4-5 chopped green chilies, and 2 teaspoons of asafoetida. Sauté for a minute.
9. Add the tempering to the rice-curd mixture and mix thoroughly.
10. Add salt to taste (approximately 2-3 tablespoons) and mix well.
11. Garnish with 1 cup of chopped coriander leaves and 2 cups of pomegranate seeds (optional).
12. Serve chilled or at room temperature.