For Chilli Vinaigrette:
1 tbsp - lemon juice
1 tbsp - pomegranate juice
1/2 tsp - castor sugar
1 tsp - crushed yellow mustard seeds
1/4 tsp - dried chilli flakes
1 tsp - chopped garlic
1 tbsp - oil
1 - segmented orange

For Curd Topping:
2 tbsp - hung curd
1 - orange rind, grated
2 tbsp - orange juice
1 tbsp - vinegar
1 tsp - tomato puree
1 tsp - sugar
pepper to taste
salt to taste