Ingredients

• 1 tbsp coriander seeds
• 1 tsp green cardamom  seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tsp fenugreek seeds
• 1 small cinnamon stick, broken into small pieces
• 6 cloves
• 10 dried curry leaves
• 1 tsp turmeric powder
• 2 tsp cayenne pepper

Method

1. In a small non-stick sauté pan toast  the seeds. cloves, and cinnamon stick (don't toast the curry leaves)  until they release their pungent aroma and turn brown. Do not burn them as they will become bitter. Roast them one type at a time as they all take different times to cook. Set aside to cool.
2. Put the cooled spices and the curry leaves into a spice grinder or use a pestle and mortar, and grind finely.
3. Put the ground spices in a bowl and mix in the turmeric and cayenne pepper.
4. This will keep for a month in an airtight container.