14 fresh or 20 frozen curry leaves, torn into pieces 2 teaspoons black mustard seeds 1 teaspoon cumin seeds 3/4 teaspoon fenugreek seeds 1 teaspoon black peppercorns 6 whole cloves 3 green cardamom pods

Step 1 Combine the curry leaves, mustard seeds, cumin seeds, fenugreek seeds, peppercorns, cloves and cardamom pods in a skillet over medium heat and cook, stirring, until fragrant, 1 1/2 to 2 minutes.

Step 2 Cool slightly. Grind to a powder in a spice grinder and set aside.

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