Cook the TRS Sona Masuri Rice and set aside to cool down.
Dry roast the TRS Sesame Seeds on a medium heat, until it turns light brown in colour. They will then start to pop and release an aroma. Once cooked, remove from the pan and place on a plate to cool.
In the same pan, dry roast your spices, TRS Chana Dal, TRS Urid Dal, TRS Mustard Seeds, TRS Cumin Seeds, TRS Black Peppercorns, TRS Whole Red Chillies and 5-6 TRS Curry Leaves). Keep stirring and when they have all roasted and turned a light brown colour, remove from pan and place to one side.
While the spices are cooling, you can start making the tamarind water. If using TRS Tamarind Concentrated Paste, dissolve it into 1 cup of hot water or if you're using whole TRS Tamarind, make into a small lime-sized ball and place into hot water for 15-20 minutes and then squeeze out all the pulp.
Now the TRS Sesame Seeds have cooled completely, you can grind them and set aside for garnishing.
Take the roasted spices and grind these to a coarse textured powder.
Now you can prepare the tamarind rice. Heat the oil on a medium heat, once hot, add TRS Mustard Seeds and simmer till they pop.
Then add the TRS Whole Red Chilli and 4-5 TRS Curry Leaves, sauté for a minute.
Add the TRS Pink Peanuts and roast till they turn light brown.
Then add the tamarind water.
Add the freshly ground spice powder, TRS Turmeric Powder and salt - keeping in mind the amount of salt if you have already added salt to your rice.
Mix everything together and let it simmer for 2 minutes.
Cook mixture until it thickens and becomes a paste-like consistency.
Then add cooked rice.
Mix gently until all the masala paste has evenly coated the rice.
Lastly, garnish your tamarind rice with the ground sesame power. For extra texture, add whole roasted TRS Pink Peanuts for taste and serve.