Rinse curry leaves well and dry it completely and keep it aside.
Take all the ingredients to be roasted – except tamarind and curry leaves -, add 1 teaspoon oil and roast till golden brown. Then add curry leaves and saute for 3-4 minutes until the color starts to change.
Add required salt. Turn the stove off.
Once cooled, add tamarind and grind it to a coarse powder, Set aside.
In a tadka pan heat oil and ghee, add mustard seeds and hing, once it crackles add broken cashews and fry till golden brown.
Cook rice in the ratio 1:2.5 cups of water for 3-4 whistles in medium flame, cool down completely.
Fluff the rice, add oil and then mix in the curry leaves powder and tempering, and mix well.