1. Soak the tamarind in 2 cups of hot water for around 30 minutes.
2. Take this in a food processor and process it few times until it becomes thick.
3. Strain this mixture to discard any lumps. The result should be a thick paste – if it is too thick for the strainer, add a little more of hot water, give it a whirl in your processor and strain again.
4. The consistency should neither be too thick nor too watery.
5. Meanwhile make the powder.
6. Dry roast the coriander seeds and fenugreek seeds seperately (or red chillies if you are using)
7. Grind them separately.
8. Until ground fine. Mix them together and store them in a plastic container. They keep well and are handy while making the rice.

Note:
You can alternativly grind only some of these (seperately, of course) at the time of making the rice and add it towards the end since the aroma that this imparts to the dish is mind blowing. But take care with fenugreek seeds powder since it can give a bitter taste if added in excess.

To make the paste:

1. Take a skillet and add the oil.
2. Add the red chillies, then mustard seeds and then bengal gram.
3. Next add the tamarind water. Now starts the slow cooking process.
4. Keep the heat at simmer and let it cook.
5. You know it`s done when the raw smell of the tamarind is gone, the water reduces and thickens into a paste like consistancy and the oil oozes out on the surface.
6. You can at this point, do two things optionally - add 1 tsp of fenugreek seeds or the powder.
7. This is to give it more aroma.
8. Remove from heat, cool it well and store it in a glass container.
9. Keeps very well for a long time and requires only a little bit (depending upon your taste) at a time to be mixed in the rice.

Note:
The more solid the tamarind paste, lesser is the amount required to be mixed. If you make sure to keep the paste within the oil, then it would last longer. If your mixture is dry, then it naturally reduces its shelf life. Use it sooner in that case.

To prepare the rice:

1. In 1 tsp of oil, temper the lentils, along with red chillies and curry leaves (or you can use fresh without tempering in oil) and then add in the peanuts and cashew (you can roast them seperately too).
2. Meanwhile cool the rice on a plate.
3. Add 1 tsp of sesame oil and the required Tamarind Paste along with the tempered ingredients.
4. Add the powder in pinches along with little salt.
5. Adjust the powder and salt according to your tastes.
6. Mix until well combined and serve.
7. This dish is nothing and devoid of its famous flavour if not for sesame oil.

Courtesy: http://chefinyou.com/