Cook Soaked Kabuli Chana (Chick Peas) in a cooker until 7 whistles
Remove the water from Chana and keep it aside after pressure is gone from the cooker.
Make partially cooked steamed Rice and spread it in a big plate to cool it. Add 1 Tea Spoon of Salt to the rice and mix it well.
Make thick juice out of the soaked Tamarind and throw away the pulp
Add Turmeric,1.5 Tea Spoons Salt, 3 Red Chillies, 2 Bunches of cleaned Curry Leave stems, 3 Green Chillies, 2 Tea Spoons Oil, Ginger, Inguva (Asafoetida), Bellam (Jaggery) to the Tamarind juice and mix well. Cook this mix on medium heat.
While the Tamarind mixture is cooking place a pan on the stove and saute Nuvvulu (Seasame Seeds), Menthulu (Fenugreek), 1/2 Tea Spoon Jeelakarra (Cumin Seeds). Powder sauted ingredients and add the mix to the cooking Tamarind mixture.
Boil Tamarind mixture on medium heat until it turns to thick paste. Once done, turn off the heater and keep it aside.
Place a pan on heater and add oil to it.
When the oil is hot add 1/2 Tea Spoon Jeelakara (Cumin Seeds), Avalu (Mustard), 3 Red Chillies, 1 bunch Curry Leaves, Peanuts and let it cook until Peanuts turn golden brown color.
Add cooked Kabuli Chana (Chick Peas) to this mixture and let it cook for 5 minutes.
Add Kabuli Chana mixture to the Tamarind mix and mix well
Add the final mix to the white rice and let it soak for 30 mintues to 1 hour for the rice to pick up tamarind taste.
Tamarind mixture has shelf life of 2-3 days if refrigerated and can be used to mix with rice as and when required.