Once the oil is hot, add mustard seeds, cumin seeds, urad dal, chana dal and heeng to it.
Let them crackle for a few seconds.
Add curry leaves, dry red chilies and cashew nuts and fry till cashew nuts are slightly browned.
Add green chilies and grated coconut and fry for 2-3 minutes until coconut is slightly browned.
Now add salt and cooked rice and mix gently.
Serve hot with Curd or any curry.
Notes
You can cook the rice in thin coconut milk instead of water for a more profound coconut taste.Soak the chana dal if you do not like crunchy dal in tempering.