In a pan add 1 tbsp oil and fry the cashews and keep aside.
Pour 2 additional tbsp oil to the pan and splutter mustard and cumin seeds. Now add urad dal, curry leaves and chopped green chillies, saute for a while and add sliced onions and fry till golden brown and then add tomatoes and continue to fry.
Add tamarind, chilli powder, turmeric powder, salt, grated coconut and cook till the oil separates from the pan.
Mix the already cooked rice to this and stir it well for a few mins
Garnish with roasted cashews and chopped coriander.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.