Ingredients:

1 tablespoon oil
2 cups red chillies
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 Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
2 teaspoons red gram dal (pigeon peas, toor dal) -- picked over & rinsed
2 teaspoons poppy seeds
2 large sticks cinnamon bark
a few curry leaves

How to Prepare:

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute 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.