Rice 1 tumbler
Red chilly 6
Tamarind very small pinch (only if required)
Salt as required
Gingelly oil 4 spoons
Mustard for tempering
Ghee 1 spoon
Curry leaf 1 strip
Cook rice as usual ( with water a bit reduced).
Grind tomato, red chilly, tamarind, salt and hing as a fine paste.
Heat oil in kadai, add mustard, then paste and allow to boil till it becomes thick.
Spread rice in broad bowl, add this paste, fry cashews in ghee and add that also , then curry leaves.
Mix well and eat with appalam or vathal.