Step 1

If using freshly cooked rice, spread it out on a baking sheet and let cool. This will ensure that the grains will stay separate.

Step 2

If using dried coconut, place in a small bowl and pour in hot water just to cover (coconut should absorb all the liquid, so you don’t need to drain); let sit until coconut is plump, at least 10 minutes.

Step 3

Melt ½ tsp. ghee in a wok or large skillet with a lid over medium heat. Toast cashews, stirring often, until golden brown, about 3 minutes. Transfer to paper towels and let cool.

Step 4

Melt remaining 2 Tbsp. ghee in same wok, then add a mustard seed. As soon as the oil around the seed starts to sizzle or the seed moves, carefully add remaining mustard seeds, then urad dal (if using) and asafetida. Quickly cover pan and cook, shaking, until mustard seeds start popping more gradually, about 30 seconds. Uncover pan and continue to cook, stirring constantly, until urad dal turns a reddish golden brown and smells nutty, about 45 seconds; watch it closely so dal doesn’t burn. (If you aren’t using the dal, cook mustard seeds and asafetida until seeds are popping, reduce heat to low, and immediately add curry leaves and chile as directed below.)

Step 5

Reduce heat to low. Rub curry leaves between your fingers to release their natural oils and carefully add to wok along with chile. Cover immediately (moisture from the curry leaves will cause the ghee to spatter). Once spattering subsides, uncover and stir to evenly coat.

Step 6

Add rice to wok and stir to coat. Mix in coconut and salt. Cook, stirring often, until heated through, about 4 minutes. Mix about three fourths of cashews into rice. Remove from heat; taste thuppa anna and season with more salt if needed. Top with remaining cashews.