Roast the chilies on a cookie sheet in the oven at 350°F until they turn very dark. Remove and allow them to cool.

In a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin, fennel, cardamon, fenugreek and mustard seeds over medium heat, stirring often, until they turn dark brown, almost black.

Combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine powder.

A World of Curries by Dave DeWitt and Arthur Pais Isbn 0-316-18224-9 pg 41