Blend fresh coriander leaves, ginger, green chilies& tamarind along with water to make a thick paste.
Set this aside.
Heat oil in a pan, temper with bengal gram, split black gram and cashews. Fry until golden.
Add cinnamon, cloves, cumin seeds and curry leaves.
Fry the onion along with the spices until soft.
Add turmeric powder along with the coriander paste and salt.
Cook until it thickens and then add cooked rice to it.
Mix well to combine and turn off the heat!
Serve coriander rice with raita or potato fry!
Notes
Adding coconut is optional, avoid if making it for long travel.Garam masala adds additional flavor, you may skip and temper with mustard seeds for variation.