Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      small         dried hot red chilies -- such as piquins
                        and stems removed
   1      tablespoon    uncooked rice
   1      tablespoon    freshly shredded coconut
   1      2" piece      cinnamon
   2      tablespoons   coriander seeds
   1      tablespoon    cumin seeds
   1      tablespoon    fennel seeds
   1      teaspoon      cardamom seeds
   1      teaspoon      fenugreek seeds
   1      teaspoon      black mustard seeds
   6                    cloves
   5                    curry leaves

Preparation:

Roast the chilies on a cookie sheet in the oven at 350F until they turn very dark. Remove and allow them to cool. In a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin, fennel, cardamom, fenugreek and mustard seeds over medium heat, stirring often, until they turn dark brown, almost black. Combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 41