Cook basmati rice and spread on a wide tray to cool completely.
Heat sesame oil in a pan, roast peanuts and sesame seeds, then set aside.
In the same oil, crackle mustard seeds, dry red chilies, curry leaves, and asafoetida.
Stir in tamarind paste, turmeric powder, and salt; simmer for 5 minutes until oil separates to form a thick pulikachal paste.
Mix cooled rice thoroughly with the tamarind paste and roasted peanuts.