Heat the oil in a wok or large skillet and add the cumin seeds. When they sputter, add the cinnamon, cloves and bayleaf. Stir for 30 seconds.
Add the onions, curry leaves and a pinch of salt, and stir-fry for five minutes until the onions start to soften.
Add the tomato and sambar and turmeric powders. Stir together.
Add the rice and salt to taste and mix everything thoroughly. Let it all warm through, about five minutes.
Garnish with coriander.
Nutrition estimate per serving (for six servings): Calories 54, Total Fat: 1.1 grams, Cholesterol 0 mg, Potassium 88.3 mg, Dietary Fiber 1.1 grams, Sugar 0 grams, Protein 1.2 grams.