Soak cashews in warm water with a little salt for 10 minutes.

Heat coconut oil in a heavy-bottomed pan.

Add mustard seeds to the hot oil and let them splutter.

Add split black gram (urad dal) and fry until golden brown.

Break dry red chilies in half and add to the pan along with curry leaves and crushed garlic.

Fry for a few seconds, then add the cashew nuts and turmeric powder.

Toss cashews to mix with the tempering.

Sauté for a couple of minutes on medium heat.

Add salt, sugar, and 1/4 cup of water, and mix well.

Cover and cook on low heat for 5-10 minutes, or until cashews are soft but slightly crunchy.

Add grated coconut and stir until all the water dries up.

Check for salt and adjust spices if needed. Let sit for a minute and switch off the heat.

Serve hot with Karwar Style Muga Ambat and Phulkas.