Whisk curd, green chilli, coriander, ginger, salt, and water in a bowl; set aside.
Heat ghee in a pan, add mustard seeds, hing, and curry leaves; saute for 30 seconds.
Add cashews, roasted gram, curry leaves, and chillies; saute for another 30 seconds.
Add onions, saute for 2 minutes, then add sooji and roast well.
Pour curd-water mix into the sauteed sooji, stir continuously, and cook on medium flame for 5 minutes.
Serve warm.