Soak rice in warm water, drain and grind with coconut to a smooth and thick paste. Wash curry leaves and pat them dry. Add buttermilk to the ground paste and make a mixture of medium thick consistency.
Heat two tablespoons oil and fry four red chillies and pound to a powder. Heat the remaining oil and temper with mustard seeds, fenugreek seeds and remaining red chillies. Add the chilli powder and curry leaves.
Stir well and add the buttermilk mixture. Bring to a boil and simmer till it thickens slightly. Add salt to taste.