1 oz Coriander seeds

    1/2 oz Cumin seeds

      1 tb Fennel seeds

      1 ts Fenugreek seeds

      1 sm Piece of cinnamon

      6    Green cardamons

      6    Cloves

      6    Curry leaves

      1 ts Cayenne

  Dry roast the whole spices in a heavy frying pan over medium heat
  until they turn dark brown, stirring frequwntly to prevent burning.
  Cool, then combine with curry leaves and cayenne and grind to a
  powder. Stored in an airtight container, it will keep 3-4 months.