Cook basmati rice and spread flat on a tray to cool.
Heat sesame oil in a pan, roast peanuts and sesame seeds, then crackle mustard seeds, dry red chilies, and curry leaves.
Stir in tamarind paste, turmeric powder, and salt; simmer for 5 minutes until oil separates to form a thick paste.
Mix cooled rice thoroughly with the tamarind paste until evenly coated.