Wash and peel the small onions, chopped into pieces.
Soak the tamarind and extract thick pulp.
Heat a pan with oil, saute the manathakkali and when it is fried for a couple of minutes, removed and keep it aside in a bowl.
Next add the cumin, urad dal, mustard, dry chilies, methi seeds, small onions. Saute well till the onion is done.
Then add the chopped tomato, garlic and fry again. Cook till the tomato is mushy.
Add tamarind extract and salt to taste. Let it cook for 5 mins.
Now add red chili powder, coriander powder, turmeric powder. Combine again and add water.
Bring it to a boil. After 5 mins, add cashew paste, combine and bring to a boil.
When the gravy is almost done, add roasted manathakali.
Simmer for 2 minutes and switch off.
Serve with hot steamed rice and ghee.