Spicy Hyderabad

20 Green cardamon pods

2 Cinnamon sticks,

-broken into pieces 5 Bay leaves

1/2 ts Cloves

1/4 ts Grated nutmeg

2 tb Aniseed

1 ts Black peppercorns

5 Dried red chilies

10 Dried curry leaves

6 tb Coriander seeds

3 tb Cumin seeds

3 tb Turmeric

1 tb Fenugreek seeds

2 tb Black mustard seeds

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.