15-20 curry leaves
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp black peppercorns
½ tsp turmeric
½ tsp chilli powder

Heat a frying pan and tip in the curry leaves, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds and black peppercorns.
Cook for a minute shaking the pan occasionally and roast for a minute being careful not to let them burn.
Remove the pan from the heat and set aside to cool.
Put the spices into a coffee grinder or mill and grind.
Add the turmeric and chilli powder to the ground spices and mix.
Store the mixture in an airtight container for upto 6 months away from direct sunlight.

Taken from the Easy Indian Cookbook published by Duncan Baird Publishers.