Mix the rice with the yoghurt and salt and keep aside.
Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.
After it stops spluttering, add the curry leaves and peanuts and mix well.
Take it out from the flame and pour over the rice-yoghurt mix.
Serve, garnished with coriander leaves and a sprinkle of gunpowder.
