Wash and soak the rice for 20 minutes; meanwhile, toast the sesame seeds in a dry pan until golden brown and set aside.

Heat oil and sizzle the curry leaves until they crackle, then add the onions and cumin, cooking for 15 minutes until the onions are soft, golden, and sweet.

Stir the black pepper, tamarind, salt, and red chile into the onions, then remove the pan from the heat.

Boil the rice in plenty of water until tender, then drain and let it steam under a tea towel for 5 minutes to get it lovely and fluffy.

Gently fold the rice and toasted sesame seeds into the tamarind onions until fully mixed and hot.