Heat a non-stick pan over medium-high flame and add fenugreek seeds, coriander seeds and red chillies in it. Dry roast these ingredients until they give a nice aroma. Once done, keep these aside in a bowl.

Then dry roast sesame seeds separately in the same pan and grind them with the dry roasted ingredients to a fine powder. Keep it aside. Then, cook rice. Meanwhile, soak tamarind in hot water (around 2 cups) and extract 2 cups of thick juice from it.

Now, heat oil in a pan over and add mustard, urad dal, chana dal, red chillies, asafoetida, turmeric powder, roasted peanuts and curry leaves in it. When the dal turns brown, add the thick tamarind extract, salt and keep it on medium flame. Allow the mixture to boil.