Wash 1 cup rice and pressure cook until very soft for 3 whistles. Allow the pressure to release.
When rice is still hot .. mash it little using a masher or back of a spoon or using your hands.
Once the rice has cooled completely, add in curd, milk(optional) and salt. Mix to combine. After mixing, if required add more curd based on your preferred consistency.
Prepare a tempering. Heat 1-2 tsp oil. Add mustard urad dal and channa dal. Once they splutter, add broken cashews, grated ginger, chilli and curry leaves. Saute 1-2 mins.
To the plain curd rice add in chopped coriander leaves, grated carrot, pomegranate and tempering. Mix well.
Serve Curd Rice with pickle, aloo fry, papad, south Indian stir fry etc.
Make sure rice is well cooked and grains are mashed a bit to get creamy teaxture.
Do not add curd to hot rice as it may curdle.
If you have to pack curd rice and carry for lunch box/travel.. don’t add curd more curd. It will get sour in a while. Instead, it’s better to make curd rice by adding 75 % lukewarm milk and 25 % curd to the mashed rice …based on after how many hours you plan to consume it. When you are ready to eat , curd would have set properly and wouldn’t be sour. Vary proportion of milk: curd based on summer/winter.
You can add chopped raw onion / chopped cucumber / fresh grapes / raisins .
To the tempering can add a pinch of hing / broken red chilli / sun-dried chilli ( sandige menasu ) / little cumin seeds ( jeera) .