Curd rice is an excellent vessel for pomegranate seeds, coleslaw mix, or roasted broccoli. Cashews, walnuts, peanuts, and pepitas give the dish much-needed texture and a crown of kale chips ...

The recipe that we are sharing with you today gives a colourful makeover to regular curd rice by adding winter-special beetroot and carrot. Also, fresh cucumber is added to it. The meal is garnished ...

mor milagai (dried curd chillies) pomegranate pearls, and ghee-fried cashews. Start by rinsing the boiled rice twice and placing it in a pressure cooker. Add 1 and ½ cups of water along with ½ ...

Don’t forget to garnish the Curd Rice finally with pomegranate seeds and coriander leaves. This is a non-edible usage of sour curd but is quite beneficial for the skin. The moisturizing effect ...

And the way she makes it is amazing: First, the plain curd rice is mixed with salt. On top of it a tadka of mustard seeds and curry leaves. And then a garnish of raw onions, pomegranate and cashews.