Wash and soak rice for 30 minutes.

Add 2 & ½ cups water, and salt to the rice and soft cook it in a cooker.

Fluff up the rice or mash lightly to suit your liking. Cool it completely.

Add beaten curd to cooled rice. Mix well until combined.
Add milk as well and stir.

Heat oil in a pan for tempering.

Add cumin and mustard.

When they begin to splutter, add dal and fry until golden.

Add ginger, chilli and curry leaves.

When the curry leaves turn crisp, add heeng and turn off the stove.

Add coriander leaves and cucumbers to the yogurt rice.

Pour the seasoning and mix.

Add pomegranate seeds South Indian style curd rice is ready.