Wash the rice three times, then cook it with 4 cups of water (double the usual amount) until it's incredibly soft, almost porridge-like - the opposite of separate, fluffy grains.

While the rice is still warm, break the grains with a potato masher or the back of a spoon for a rustic, creamy texture - don't blend it smooth. Let it cool completely to room temperature; adding curd to hot rice will split the dairy.

Stir the chilled curd and cold milk into the cooled rice with a whisk until glossy and satin-smooth. The milk dilutes the curd's acidity and keeps the dish from turning sour later. Season with salt.

Gently fold in three-quarters of the diced mango along with the minced green chilies and ginger - the raw ginger's sharp heat cuts through the dairy's richness and balances the mango's sweetness.

Heat the oil until shimmering, add the mustard seeds, and once they crackle, add the urad dal and saute until pale nut-brown. Add the broken red chili, curry leaves, and hing, let them crackle and release their oils, then turn off the heat instantly.

Pour the hot tempered oil over the cold curd rice without stirring it in fully - let it marble across the top. Scatter the remaining mango, pomegranate pearls, and coconut over the surface, then chill for 20 minutes before serving.