First, cook the rice and let it cool.

Dry roast the sesame seeds on medium heat till it get light brown. They will start to pop and you will get nice aroma of toasted seeds.

Remove it to the plate and let it cool completely.

Once cooled grind it coarsely and keep it aside.

If using tamarind paste then dissolve it into 1 cup of hot water.

Or if using tamarind then keep the tamarind in hot water for 15-20 minutes

then squeeze out all the pulp. If needed strain the pulp to remove the strings and seeds.

Take all the spices into a pan and turn the heat on medium.

Dry roast them with stirring constantly till they get light brown color.

Remove it to another plate and let it cool completely.

Heat the oil in a pan on medium heat.

Once hot add mustard seeds. Let them pop.

Then add dry red chili and curry leaves. Saute for a minute..

Add peanuts. and roast it till it gets light brown.

Then add tamarind water.

Add freshly ground spice powder, turmeric powder, jaggery and salt. Mix and let it simmer.

Cook till it thicken and become a paste like consistency.

Then add cooked rice. Mix gently till all the masala paste it coated to the rice evenly.

Cook for 2 minutes and turn off the stove.

Lastly garnish with sesame powder.