Step 1: Soak the Chia Seeds Mix 3 tablespoons Plant Genius Chia Seeds with ¼ cup milk. Let sit for 10-15 minutes until they form a gel-like consistency. This adds creaminess and nutrition to your yogurt rice.

Step 2: Prepare the Rice Base In a large bowl, mash the cooled cooked rice slightly with a spoon or your hands—it should be creamy but not completely smooth. Add thick yogurt, soaked chia seeds (with the milk gel), salt, and cumin powder. Mix thoroughly until everything is well combined and creamy. Adjust consistency by adding more milk or yogurt if needed—the mixture should be thick but pourable.

Step 3: Make the Tempering Heat ghee or coconut oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, chana dal, and sauté until golden. Add curry leaves, dried red chili, and asafoetida. Sauté for 10-15 seconds until fragrant. Pour this hot tempering over the yogurt rice mixture and mix gently.

Step 4: Add Fresh Vegetables Fold in finely chopped cucumber, grated carrot, green chili (if using), and chopped coriander. These add freshness, crunch, and cooling properties—essential for authentic curd rice experience.

Step 5: Chill and Serve Refrigerate for 15-20 minutes to allow flavors to meld and the dish to cool completely. Serve chilled, topped with pomegranate arils, roasted cashews or peanuts, and extra coriander leaves.

Mango Chia Rice: Add small mango chunks and pinch of cardamom.

Beetroot Chia Rice: Mix grated beetroot for vibrant pink color.

Mint Chia Rice: Blend fresh mint with yogurt before mixing.

Protein-Packed: Add boiled chickpeas or sprouted moong.