In a medium-sized pan, bring the water to a boil. Add the salt, rice, and turmeric; reduce heat, cover, and simmer for 10 minutes. (At the end of the 10 minutes, the rice will have absorbed all of the liquid.) Remove from heat and let cool.
In a wok, heat the oil and stir-fry the chili pepper. Add the nuts, mustard seed, and curry leaves; continue to cook for an additional 30 seconds. Stir in the lemon juice. Add the cooled rice to the wok and toss until heated.
Fresh curry leaves add a delightful flavor and aroma to this dish. The leaves are edible, but you will be chewing for a long time if you try.