Thayir Sadam — South Indian curd rice with mustard tarka

Cook the rice with 700 ml water until very soft — slightly more water than usual, until the grains are fully swollen and beginning to stick. This should take about 20 minutes on medium heat.

While the rice is still hot, mash it briefly with a wooden spoon or potato masher — you want broken, sticky grains, not a smooth paste.

Leave the rice to cool for 5 minutes until it is warm but not steaming. Stir in yogurt, milk, and salt. Mix well — the mixture will look slightly liquid, which is correct.

Make the tarka: heat coconut oil in a small pan. Add mustard seeds. When they pop, add urad dal and fry for 30 seconds until pale gold. Add dried red chili, curry leaves, green chili, and ginger. Fry for 20 seconds.

Pour the tarka over the curd rice. Stir to combine. Taste for salt — it often needs more than you expect.

Garnish with pomegranate seeds and fresh coriander. Serve at room temperature or slightly chilled.