Wash rice and cook until done. Rice has to be grainy but completely cooked. I cooked basmati rice in a pressure cooker for 1 whistle on a medium heat.

Cool the rice completely.

Chop garlic, onions, tomatoes and coriander leaves. Slit the green chilies.

Heat oil or ghee in a pan.

Add mustard and cumin. When they begin to splutter add chana dal, urad dal and cashews.

Fry until the dals turn golden.

Add hing, green chilies and curry leaves.

Saute until the leaves begin to smell good.

Then add onions and fry them until slightly golden or transparent.

Add garlic and fry until aromatic.

Transfer the tomatoes and sprinkle salt.

Fry until the tomatoes for 3 to 4 mins. Then cover and cook until soft.

Next put in turmeric, red chili powder, garam masala, coriander powder and saunf powder.

Saute until the mixture losses all the moisture and begins to leave the pan. Check the salt and spice. If needed add more.

Set aside 2 to 3 tbsps of this mixture. Use only later if needed.

Transfer the cooled rice and begin to gently mix until the rice is coated well with the tomato mixture. If needed use up the thakkali mixture we set aside.

Sprinkle coriander leaves and gently mix.

Serve thakkali sadam with curd, papad or thayir pachadi (raita).