Curry Leaves Rice

Ingredients:

Cooked Rice - 2 cups
Turmeric powder - 1/4 tsp
Salt - As Required
Sugar - 1/2 tbsp or Jaggery powder
Curry leaves - 1 cup loosely packed
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Toor dal - 1 tbsp
Jeera - 1 tbsp
Pepper - 1/2 tbsp
Red chillies - 4
Tamarind - small pea sized ball or 1/4 tsp paste 
Coconut - 3 tbsp grated (optional) 
Oil / Ghee - 1 tbsp
Urad dal - 1/4 tbsp
Chana dal - 1/4 tbsp
Asafoetida/Hing - 1/4 tbsp
Roasted peanuts - 2 tbsp

Method:

1) Cook rice and make sure it is not mushy. Spread it on a plate to cool.
2) In a pan dry roast urad dal, chana dal, jeera pepper, toor dal and red chillies until golden brown.
3) Soak tamarind in a bowl of water. Add as less as possible to soak.
4) Add the roasted ingredients to mixer along with soaked tamarind, curry leaves,  grated coconut with salt and sugar / jaggery.
5) Grind it to a paste with very little water. Water from soaked tamarind can be added.
6) In a pan, add oil followed by chana dal, urad dal, Peanuts and hing. Add the grinded mixture with turmeric powder and fry until the raw smell is gone.
7) Add Rice and mix well. Adjust salt if required.

Curry leaves Rice is ready to be served.

Note:

1) Onion and Green peas can also be added.
2) The mixture can be made with out adding water too in powder form, which can be served as chutney powder too.
3) Dry coconut flakes can be added instead of fresh coconut for long shelf life. The paste or masala can be stored for 1 week in refrigerator.