Combine the coriander seeds, cumin seeds, peppercorns, mustard seeds, fennel seeds, cloves, and cinnamon on a rimmed baking sheet.

Roast in the oven 325º F, stirring occasionally, until golden brown, approximately 20-25 minutes.

Lightly crush the cardamom pods but don't remove the husk.

Combine the cardamom pods and curry leaves on a different baking sheet.

Roast the cardamon pods and curry leaves in the same oven as the seeds until the leaves are crispy. Remove the leaves

Continue roasting the cardamom pods until lightly browned.

Roast the cayenne pepper in a dry frying pan over moderate heat till slightly darkened in color.

After removing the roasted spices from the heat, immediately pour them into a cool rimmed baking sheet as the heat of the baking or frying pan can overcook them.

Finely grind the coriander seeds, cumin seeds, peppercorns, mustard seeds, fennel seeds, cloves, and cinnamon in a coffee mill.

Stir in the roasted cardamom pods, curry leaves and cayenne pepper. The curry leaves and crushed should not be ground.