Grind all the ingredients listed under 'Masala/ Spice paste' into a smooth paste using little water.
Heat 2tbsp oil + 1tbsp ghee in a large dutch oven or heavy bottomed pan; add the tempering ingredients. Once the spices are fragrant, add the onions and cashews; cook on medium flame until the onions start turning lightly browned around the edges.
Add the carrots, beans, cabbage and green peas. Cover and cook till the veggies are tender, about 10~12 minutes.
Next add the tomato and cook until it turns mushy.
Add the ground masala paste and cook till it doesn't smell raw anymore, about 3~4 minutes.
Drain water from the rice and add the rice to the veggies. Mix gently and cook for 2~3 minutes. Add the chopped cilantro and mint, mix well.
Now add coconut milk and about 2cups of water (adjust the water quantity depending on your rice). Bring the mixture to a boil, lower the heat to simmer, cover the pan and cook for 15~20 minutes or until the rice is tender. Leave it covered for 5~10 minutes before serving.
I served this Udupi pulao with Potato-Jackfruit seeds Kurma and simple onion raitha.