Heat oil in a pan, add the whole red chillies. Let the chillies to fry for few seconds, then add the mustard seeds. Once the chillie are fried they are no longer hot but gets milder taste.
When the mustard seeds splutter, add the fenugreek seeds, chana dal and peanuts and cook them properly on medium flame without burning them, then add the curry leaves, chopped green chillies, hing and mix it well.
Then add the turmeric powder, as haldi gives the colour to the rice add enough turmeric. Then add the tamarind juice to it and add the red chilli powder, coriander powder, cumin powder.
Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in by absorbing the juices.
Toast the sesame seeds and crush them and once the gravy is ready, add the powder to it and cook it for another 15 minutes. Check the seasonings and add salt.
Then take your cooked rice and add the tamarind gravy to it, mix it and enjoy.
Note: You can make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want.