In a nonstick pan, heat the oil, add the mustard seeds, Urad dal, and hing.
Then add the slit green chilies, shallots, curry leaves. Saute well.
Next add the chopped vegetables and simmer for 10 mins.
Add the turmeric powder, 1 cup water and simmer till all the vegetables are cooked.
Add the tamarind extract, and continue stirring.
Now add the ground sambar powder, and let it get cooked for 5 mins.
Once the vegetables are cooked and masala all mixed with the vegetables, add the cooked rice.
Combine everything well and add hot water if the consistency is very solid.
The rice consistency should be loose and gooey.
Heat a pan with ghee and roast the cashews and pour this on the simmering sambar rice.
Serve hot with potato chips