In a non stick pan heat the oil and mustard seeds, methi seeds, curry leaves, red chilli, cashews and peanuts and roast till the peanuts and cashews turn golden brown.
Now add the cooked rice and salt and sauté.
In a bowl whisk the curd. Add the curd into the pan once it cools down completely.
Now add chopped cucumbers and pomegranate and mix well.
Serve chilled with papad and garnish with some more pomegranate seeds and boondi.