Clean the spices by checking and removing any impurities like sticks or stones in them. Remove the stalks of the redchiliies too. Set aside

In a large plate set the mustard seeds and the Asafoetida in the center.

Set a heavy deep wok to heat on a medium heat.

Dry roast the coriander seeds, cumin seeds, fenugreek , split bengal gram, skinned black gram, curry leaves and chilies: each seperately layering one over the other as you take out and place in the plate, over the mustard and asafoetida

Add the turmeric powder

Cool till the roasted spices can be handled well.

Add small quantities to your spice blender and powder till fine. Mix the blend.

Cool further and store in clean dry airtight bottles or jars.