Keep cooked or leftover rice aside.

Heat a clean kadai and dry roast sesame seeds on low-medium heat till uniformly brown, while stirring all the time. Remove and keep aside to cool.

To the same pan, add dry red chillies, peppercorns, chana dal, urad dal, peanuts and coconut and dry roast on a slow flame till a nice aroma rises.

Cool the mixture and dry grind along with sesame seeds to a slightly coarse powder. Keep the sesame podi (powder) aside.

Heat oil in a pan over medium heat. Add mustard and cumin seeds and allow them to pop. Put in the curry leaves, green chillies and hing. Sauté for half-a-minute.

Add the peanuts and fry to a warm brown.

Stir in the ground sesame podi. Saute for a minute.

Put in the cooked rice. Sprinkle salt to taste.

Combine the rice with nuvvula podi. Once all the ingredients are mixed well and heated through, remove the pan from heat.

Transfer the Nuvvula Podi Annam into a serving bowl.

Serve Sesame Rice with raita and fryums/papads.