Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    oil
   2      cups          red chiles
   1 3/4  cans          coriander seeds
   4      tablespoons   cumin seeds
   1 1/2  tablespoons   fenugreek seeds
   1 1/2  tablespoons   black peppercorns
   1 1/2  tablespoons   brown mustard seeds
   2      teaspoons     ground turmeric
   2      teaspoons     Bengali gram dal -- (yellow split peas,
                        -- channa dal)
   2      teaspoons     red gram dal -- (pigeon peas, toor d
   2      teaspoons     poppy seeds
   2      large stick   cinnamon bark
                        a few curry leaves

Preparation:

Rinse and pick over the dal. Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chiles and sauté for 1 - 3 minutes. In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.) Place all the ingredients in an electric blender or food processor. Blend into a fine powder. Store in an airtight container and use as required. Makes 7 ounces. From Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.