Soak tamarind in hot water & extract juice & discard the pulp.
Heat oil in a kadai, add peanuts and fry until it turns to golden brown and crisp. Remove it from oil & set aside.
In same oil, add mustard seeds. Once they splutter, add Channa dal & Urad dal. Fry until dal turns brown.
Add curry leaves & dry red chillies, sauté for few seconds.
Now add Onions & fry until its translucent.
Add tamarind extract & bring it to boil.
Then add turmeric power, salt, jaggery & bisebele bath power to kadai. Mix everything well & let it cook until oil separates. Remove it from the flame.
Hunase huli Chitranna gojju is ready to mix with cooked rice. (Gojju can be stored in refrigerator for a month, just warm it before you mix with rice)
Now add cooked rice to kadai along with fried peanuts & chopped coriander leaves. Toss it well & make sure gojju/mixture coats rice properly.