Curry Leaf Rice

Ingredients
Basmati Rice - 2 cups
Salt - as needed
Turmeric Powder - a pinch

To Roast and Powder
Curry Leaves - about 1 cup packed
Urad Dal - 2 tblsp
Channa Dal - 1 tblsp
Garlic - 1 clove
Dry Red Chillies - 5
Peppercorns - 5
Coconut - 2 tblsp

For seasoning
Asaefoetida - a pinch
Mustard seeds - 1 tsp
Sesame Oil - 2 tblsp
Method
1. Cook the rice with required salt and a pinch of turmeric powder and keep aside.
2. Dry roast the dals, garlic, peppercorns, dry red chillies and coconut till it turns golden brown. Roast it in low flame to prevent it from getting burnt. 
3. Add the curry leaves and toss everything on low flame till the leaves turn crisp. The whole roasting process should take about 12 minutes. Switch off and cool everything.
4. Grind everything to a coarse powder and keep aside.
5. Heat oil in a wok and do the tempering with mustards seeds and asafoetida.
6. Add the cooked rice and the ground curry leaf powder. Switch off.
7. Toss till everything comes together. Check for seasonings and add salt if needed.
8. Serve with raita, papad and/or some fry.  

Tips
       - You can make the Curry Leaf Powder in bulk and store it. This way you can make curry leaf rice instantly with left over rice. If you intend to store the powder, do not add coconut. Here's the recipe for Curry Leaf Powder.