Spicy Puffed Rice - cooking recipe

Ingredients

6 cups rice, puffed and toasted
4 tablespoons oil
1 small onion, chopped 1-inch long and slender (optional)
1 teaspoon mustard seeds
1 teaspoon cumin seed
1/4 teaspoon turmeric
1/4 teaspoon asafoetida powder
1/2 cup nuts, ground
1 birdseye chili
1 teaspoon red chili powder
hand full curry leaf (run without if you don't have them)
salt
1 teaspoon sugar
lime wedge (optional)

Preparation

Make sure the puffed rice is crispy. If not dry roast them in a pan at 200F till they become crisp -- about 30 minutes.
Heat oil in a pan, add mustard seeds and allow it to splutter.
Then add onions (if using) red chilies, cumin seeds, asafoetida, groundnuts, curry leaves and turmeric. Fry for sometime till you hear the cracking sound of the groundnuts.
Add the red chilli powder, salt and mix well.
Switch off the heat and mix the puffed rice into the above mixture.
Add the sugar and mix well.
Once cooled, transfer to an air tight container and store it for up to 2-3 weeks.
Just before eating squeeze lime juice on top. (Optional).
Variations: Peanuts, sesame seeds, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc).
Time is without toasting as that can be done while doing the rest.