Cook rice and allow to come to room temperature
Soak tamarind in 1/2 cup water for 20 minutes. Extract tamarind pulp and discard waste
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 to cool completely. Grind mixture with sesame seeds to powder
Heat 3 teaspoon oil. Splutter mustard seeds
Add 1 teaspoon urad dal, peanuts and curry leaves
Roast until golden brown
Add turmeric, salt, tamarind pulp and jaggery. Mix well until jaggery dissolves
Add ground powder and saute until it becomes paste. Switch off. allow to cool slightly
Add cooked rice on top of the above mixture
Using hands gently mux until rice is well coated
Garnish with coriander leaves and coconut flakes. Serve warm
