Grind raw rice into a fine rawa (powder), seiving out the larger chunks.
Mix 300 gms of above rawa along with 750 ml of water, salt, haldi and three tsps of oil. Cook in a pressure cooker for three whistles.
Wait until the cooker cools down, then remove the cooked rawa on to a plate to cool.
Heat the remaining oil in a kadai. Add mustard seeds, dals, hing, ginger, red chillies and curry leaves. Fry until the mustard seeds crackle and the dal browns, releasing a pleasent aroma.
Add green chillies and fry until they change colour.
Add tamarind paste, salt and about 40 ml of water. Reduce the heat and cook till the raw smell of tamarind is gone.
Cool the paste, add the cooked rawa and mix gently but thoroughly. Add chopped coriander and dry-fried cashews.
Check for salt and serve with any curd raitha .
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.