Spread the cooked rice on a flat plate and fluff it up with a fork.
In a tadka pan, heat oil, splutter mustard seeds, add chili, curry leaves, urad dal and cashewnuts. Let the dal and nut brown a bit. Take it off the stove.
Add the sizzling tadka to rice, mix well. Add ellorai powder/sesame seeds spice powder and mix well.
Check the taste, adjust salt, if needed. Serve or pack with your favorite curry for a delicious meal.