Wash the whole jowar well and soak it for 8–10 hours or overnight. Drain the water and pressure cook the soaked jowar with fresh water until soft and well cooked. Allow it to cool completely.
Meanwhile, soak the chia seeds in a little water for 15–20 minutes until they form a gel-like texture.
In a large mixing bowl, add the cooked jowar, soaked chia seeds, thick curd, grated carrot, chopped cucumber, capsicum, cumin powder, pepper powder, and salt. Mix everything well until evenly combined.
Refrigerate for 20–30 minutes to get a creamy pudding-like consistency. Garnish with freshly chopped coriander leaves and pomegranate pearls if desired before serving.