Heat the oil in a small saucepan. Add all the ingredients under "for roasting" and roast them till the curry leaves become crispy. Allow it to cool and powder in a grinder till smooth.
In a large saucepan, heat ghee. Splutter the mustard seeds and briefly fry the nuts.
Add the rice and all of the ground curry leaves powder and toss well to coat evenly.
Serve hot with raita and pickle, and any side of your choice.