Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried New Mexico chilies or -- stems removed
   4      small         hot dried red chilies -- such as piquins
     1/4  cup           cumin seeds
     1/4  cup           coriander seeds
   2      tablespoons   black peppercorns
   1      tablespoon    black mustard seeds
   1      teaspoon      cardamom seeds
   1      teaspoon      cloves
   1      teaspoon      fenugreek seeds
   1      tablespoon    turmeric
   1      tablespoon    dried powdered curry leaves

Preparation:

Preheat oven to 250F. Place the chilies, cumin, coriander, peppercorns, mustard seeds, cardamom, cloves, and fenugreek in a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 73