Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         coriander seeds
     1/2  ounce         cumin seeds
   1      tablespoon    fennel seeds
   1      teaspoon      fenugreek seeds
   1      small   piec  cinnamon
   6                    green cardamoms
   6                    cloves
   6                    curry leaves
   1      teaspoon      cayenne

Preparation:

Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequently 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.