Wash the rice and cook with 1 and ½ cup of water until cooked. Rice should be mushy.
Bring the rice to room temperature.
Add yogurt, milk, carrot and salt and mix well.
Slightly mash the mixture using using your hands.
Heat oil in a pan.
Once the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
Add urad dal, ginger and dry red chillies and fry until dal turns slightly brown.
Pour the tempering over curd rice and mix well.
Garnish with fresh coriander and pomegranate seeds.
I like to overcook my rice a little bit with some extra water. It makes the thayir sadam mushy and the yogurt nicely mixes with the rice.You can add any vegetable of your choice or even skip adding any if you wish.It tastes best with a side of spicy mango pickle and fried apalam.You can make this rice in advance and refrigerate it. Before serving, just put the fresh tadka and it is ready to serve.I like my curd rice chilled with a fresh warm tempering.You can also make it using leftover rice but I prefer freshly cooked rice as it's easy to mash it up.You can make it without tempering too. But I feel tempering adds a lot more flavor and taste in this simple thayir sadam recipe.