Cook the raw rice and allow to cool to room temperature

Soak tamarind in 1/2 cup water for 15-20 minutes

Extract the tamarind pulp and keep it aside

Dry roast sesame seeds until it crackles. keep it aside

In same pan, heat oil and roast spices and dals until dals turn golden brown

Add grated coconut and lightly roast

Allow mixture to cool completely

Grind mixture including sesame seeds to powder

Heat oil and splutter mustard seeds

Add urad dal, peanuts and curry leaves. roast until peanuts are golden brown

Add turmeric, salt, jaggery and tamarind water. mix well until jaggery dissolves

Add ground powder and saute until it becomes paste. switch off the heat

Allow to cool slightly

Add cooked rice on top of the paste

Using hands, gently mix until rice is well coated with paste

Garnish with coriander leaves and coconut flakes. serve warm