Cook rice until very soft and easily mashed.

Place the cooked rice in a large mixing bowl.

If the rice is slightly warm, it will mash more easily.

Add a ladle of yogurt to the rice and mash well using your hands or a potato masher to combine.

Once the rice is mashed well, add the remaining yogurt, green chilies, pomegranate seeds (anardana powder), and salt.

Stir to combine thoroughly and adjust salt to your taste.

Heat sunflower oil in a small tadka pan.

Once the oil is hot, add mustard seeds and white urad dal and allow them to crackle.

When the mustard seeds crackle and the urad dal turns golden, add curry leaves.

Turn off the heat.

Pour the seasoning over the prepared curd rice (Thayir Sadam) and stir to combine.

Serve chilled for an afternoon lunch.