Rinse white rice with water 2-3 times until the water runs clear.
Drain the water and add the rice to a pressure cooker. Keep a medium-sized whole peeled beetroot in the cooker and pour 1 and ½ cups of water in the cooker.
Close the lid of the cooker and cook the rice for 3 whistles on high heat.
Remove the cooker from the heat and let the pressure release naturally. Open the lid.
Remove the beetroot from the cooker using a spoon or a tong and transfer it to a blender. Blend to make a smooth puree
Transfer the cooled rice to a medium mixing bowl along with yogurt, milk, beetroot puree, and salt, and mix well.
Slightly mash the mixture using your hands. Check for salt and add more if required.
Heat 2 tablespoon of vegetable oil in a small pan over medium-high heat. Once the oil is hot, add ½ teaspoon mustard seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.
Add 1 teaspoon white urad dal, ½ teaspoon grated ginger, and 1 dry red chili and fry until dal turns slightly brown, stirring continuously
Pour the tempering over the curd rice and mix well. Chill the rice for 2-3 hours. Garnish with fresh coriander and pomegranate seeds. Serve chilled with rice papads.