Cook the 2 cups rice with water and the 1/2 teaspoons turmeric until tender. Set aside to cool.
Dry fry the 1/2 teaspoons fenugreek seeds and powder them. Set aside.
Dry fry the sesame seeds and powder them. Set aside.
In a dutch oven or other large cooking vessel put the 3 Table. oil, 1 Table. urad dal, 1 Table. chana dal, 1 Table. mustard seeds, and the dried red chilies.
Split the serrano chilies part way up and add them to the spices. Heat over high heat until the mustard seeds are popping AND the dals are light brown.
Reduce heat to medium and stir in the 12 curry leaves.
Add the tamarind concentrate and 1/2 cup water. Stir-fry for 3 minutes, adding a little more water if needed. The tamarind concentrate needs to cook a bit to loose its raw taste.
Stir in 1/4 teaspoons hing, the powdered fenugreek seeds and the powdered sesame seeds. Cook for 2 more minutes. The water should have evaporated by this time.
Reduce heat to low and stir in 2 teaspoons salt.
Slowly add the cooked rice and stir until it is well mixed. Remove from heat.
In a small frying pan put the remaining oil, urad dal, chana dal and mustard seeds. Heat over high heat until the dals are light brown. Quickly stir in the 6 curry leaves and then pour the spices over the top of the rice for a crunchy topping.
1 teaspoons of curry powder can be added when you add the powdered sesame seeds, if desired.