Wash rice and pressure cook for 4 whistles with 2 & ½ cups water.
Once done invert to a broad vessel and spread gently to cool down. You can add a drizle of coconut oil or sesame oil to ease grains separate.
Wash and peel the cucumber. Cut into small portions.Grate all the sides surrounding the center portion, leaving the seeds. I used my julienne grater.
Measure 1 cup and set aside. Gather other ingredients needed.
Heat a pan/ kadai with coconut oil. First roast cashews and set aside.
In the same oil, splutter mustard followed by all other ingredients under 'to temper'.
Add grated coconut and roast for a minute without changing its colour.
In goes the grated cucumber, little salt and cook until the cucumber turns translucent.
Add cooked rice and required salt. Mix thoroughly.
Lastly add coriander leaves and give it a mix, switch off the flame. Garnish with roasted cashews.