Boil The Samo Rice

• Add samo rice to a bowl and wash it 2-3 times under running water.
• Place washed rice in a bowl and cover in excess water. Let soak for 20 minutes. Drain the water using a fine sieve.
• Add soaked samo rice to a pressure cooker. Add ½ cup +2 tablespoon water along with ghee and salt.
• Close the lid of the pressure cooker and let pressure cook on low medium flame for 2 whistles. Let pressure naturally. Let the rice cool down completely. Fluff only after cooling down else they will become sticky.

• Thin out yogurt with ¼ to ⅓ cup water to thick yet pourable consistency. Whisk to smooth.
• In a bowl, add the cooled samo rice. Pour the yogurt over rice.
• Add shredded carrots, chopped cucumbers & cilantro and pomegranate. Sprinkle salt and black pepper powder.
• Gently mix everything using a soft spatula. Adjust yogurt quantity as needed. The curd rice should not be thick, it should have a soft porridge like consistency. Set aside.

Tempering

• Make the tadka in a small pan on low heat. Toast peanuts in ghee first until lightly browned. Then add cumin seeds, ginger, green chilies and curry leaves. Crisp up everything.
• Let the tempering cool down for 1-2 minutes. Pour over the yogurt rice that we mixed earlier.
• Your sama chawal curd rice is ready. Serve with extra pomegranate or peanuts.