Pomegranate is one of those fruits that I ate a lot while growing up. We’d buy them in cartons and my grand mom would very patiently extract the seeds and keep them loosely covered in steel bowls on the dining table so the kids could eat a spoonful whenever they passed by. This also meant I never really learnt how to cut open a pomegranate and get the seeds out easily.
During my internship days in Bangalore, I’d often buy curd rice with pomegranates in them from Sukh Sagar and similar South Indian restaurants, which were the only ones I could really afford. Those meals were the most comforting during those days I missed home food terribly.
To make Bagala Bath:
Mix some salt to the curd and mix well. Mix the rice well in this. I don’t like mashing up the rice so I leave it whole. Temper mustard seeds, urad dal and red chillies. Let it cool and then add to the rice mixture. Chop some coriander leaves finely and mix it well with this. (I prefer coriander leaves to curry leaves in my curd rice). Finally, top it off with some pomegranate seeds and mix well before serving.