Pressure cook rice by adding water, allow it to warm.
Heat oil in a thick bottomed pan.
Add mustard seeds, urad dal, byadagi chilli, let it splutter.
Add groundnut, curry leaves and saute for few seconds.
Add cooked rice, jaggery, salt, tamarind syrup, sambaru powder.
Mix well in low flame for 3 minutes take off flame.
Garnish with coconut and white sesame, and serve in hot.
