In a small fry pan heat 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, 1 teaspoon each of urad dal and chana dal. Next add 1 tablespoon peanuts.
As the peanuts and dals are fried to a golden brown, add 1-2 slit green chillies, ¼ teaspoon asafoetida and a few fresh curry leaves.
As the green chillies and curry leaves are fried, add ¼ teaspoon turmeric powder. Switch off the heat.
Add this tempering to the cooked, cooled down rice.
Next add 2-3 tablespoon Pulikachal (adjust as per tanginess preferred) and also add salt as needed. Ideally if the pulikachal is salted properly, you can skip salt here.
Mix everything well together until the pulikachal and rice are mixed well. It should be shiny when properly done.