Clean and wash curry leaves in lot of water few times and dry them on a clean cotton cloth. You can even leave it for few hours to overnight.
Dry roast chana dal and urad dal until golden. When they are half roasted, add red chilies and fry until golden.
To the same pan, add cumin, coconut and sesame seeds. Switch off the stove and toss. Do not burn. Set aside to cool.
On Stovetop: To the same pan, add oil and heat. Fry curry leaves until they turn crisp. Cool them.
In Oven: Spread the curry leaves on 2 trays and place them in the oven in the middle and lower levels of your oven. Turn on the oven at 60 C (140 F) for 10 to 12 mins. The leaves turn crisp. This method doesn't need oil. Adjust the time as needed and remove them in time as they burn faster. The lower tray takes a little longer. So move it to the middle rack after 10 mins.
Powder them together along with salt in a blender. Store them in an air tight glass jar and use as needed for idli, dosa, upma, oats or rice.
To make curry leaves rice, cook 1 ½ cups rice and cool it completely. Add some roasted crushed peanuts, 2 to 2.5 tbsp curry leaves powder, little more salt and extra virgin olive oil, coconut oil or hot ghee.
Mix the rice. Adjust the quantity of podi and oil as needed.