Cook rice as you normally would and allow it to cool a little.
Shallow fry coriander seeds, red chillies, black pepper, fenugreek, mustard, cumin seeds and sesame seeds with a little oil. Add dry coconut at the end. Fry to a golden brown. Dry grind into a powder (masala).
In a pan, heat about 4 tablespoons of oil. Add mustard. After the mustard pops, add chana dal and urad dal. After the dals are light brown, add Asafoetida (hing), curry leaves and turmeric.
Add tamarind paste, jaggery (brown sugar), salt and the masala powder. Cook this until it becomes like thick chutney.
Shallow fry peanuts separately in 1 tablespoon of oil. Mix the paste and peanuts with the rice.