Wash and cook the rice.

Spread the cooked rice on a plate and fluff it up to cool.

In a pan, heat oil and ghee.

Add mustard seeds, asafoetida, urad dal, broken red chillies, cashews, and curry leaves.

Fry until cashews turn golden brown.

Reduce heat to low and add grated coconut.

Sauté until the oil separates and the mixture becomes aromatic.

Turn off the stove.

Add salt and let the mixture cool.

Add the cooled and fluffed rice to the pan.

Mix well.

Serve Thengai Saadam with curd or kurma.