Ingredients: 1 cup coriander seeds 2-3 cups dried red chillies 1/2 cup bengal gram 1/4 cup black gram 1 tsp. peppercorns 1 tsp. fenugreek seeds 1 tsp. poppy seeds (gasagase) 1 cardamom 1 large cinnamon stick (dalchini) broken into pieces 1 bunch fresh curry leaves Method: First dry roast the coriander seeds in a pan until lightly browned, then set aside. Heat 1 tsp. oil and fry the red chillies until lightly browned, then set aside. Dry roast all other ingredients together until lightly browned. Grind all the ingredients together to a fine powder. Store in a air-tight container.