Allow them to splutter and then add the curry leaves.
Fry for a minute or so till crisp.
Add peanuts till they are roasted.
Quickly add chilly powder and turmeric powder, salt to taste (do not overdo on salt).
Add the puffed rice and give it all a good toss in the pan till the puffed rice is crisp and done.
The whole process should not take more than a minute or two.
Take care not to burn the puffed rice.
Remove from pan and transfer it to an airtight container.
You may serve immediately when it is still warm and what is leftover can be stored in the airtight container.
This makes a great tea time snack or to munch anytime.
Variation: Throw in some chopped onions, tomatoes, grated carrots and chopped coriander leaves, squeeze lime juice to the puffed rice mixture and you have an instant bhel, ready to eat. Even without chutneys it is delicious.