Ingredients: 1-1/2 cups coriander seeds 2 cups dried red chillies 1/4 cup black peppercorns 1/2 cup cumin seeds 1 tbsp. fenugreek seeds 1 tsp. mustard seeds 1 large cinnamon stick (dalchini) broken into pieces 1 bunch fresh curry leaves 1/2 tsp. asafoetida Method: Dry roast all the ingredients except the red chillies in a heavy-based pan until lightly browned. Then set aside. Heat 1 tsp. oil and fry the red chillies until lightly browned. Grind all the ingredients together to a fine powder Store in a air-tight container.