Dietary guidance: v v
1/2 pound whole dry red chillies
4 ounces coriander seeds
3 ounces cumin seeds
2 ounces fennel seeds
10 curry leaves
5 green cardamon pods, seeds only
2 inch stick cinnamon (Indian cinnamon preferred)
Pan roast each spice separately on low heat with good ventilation.
Grind to a powder.
Store in airtight container.