Cook the Rice according to the following Recipe on this site (but with 1/4 cup less water). Here is the Recipe to cook rice. Basically, the rice should not be mushy or overcooked, but not too dry either.

Place a medium to large non-stick frypan on medium heat.

Add 4 tbsp oil. When the oil is hot, add the mustard seeds and red chillies.

When the mustard seeds start crackling, reduce the heat to low and add the peanuts. Use a non-stick spatula. Stir fry for 30 seconds, until the peanuts are roasted just a little. Do not burn the peanuts.

Add the sesame seeds. Stir fry for 30 seconds. Do not burn the sesame seeds.

Add half of the puliyodarai mix to the frypan. Add the turmeric and hing too. Mix thoroughly.

Add the cooked rice to the frypan. Add 2 tbsp oil on top.

Add 1 teaspoon salt. Mix the contents gently, without mashing the rice. Mix thoroughly.

Taste a little. If you feel you need more Puliyodarai Mix, add the other half of the Puliyodarai mix. If needed add ½ tsp salt. Mix well. When you add anything, mix gently, but thoroughly.

If needed, add salt, 1/4 to 1/2 teaspoon at a time. Mix well.

If you feel the Puliyodarai is not tangy enough, add half a teaspoon of tamarind paste to 1 tablespoon of warm water, mix, and add it to the frypan. Mix the contents.

Garnish with cilantro or curry leaves. Serve hot.

As a side dish, you can serve vegetable curry, potato chips, papads, or raita (if not vegan).