Set a plate ready with turmeric placed in it.
Set a cast iron wok / kadai, on a low heat.
Dry roast the Split pigeon pea till golden brown. Remove and place it on the plate to cool.
Add the coriander seeds next and Dry roast till smoky and a lovely aroma is released. Be careful not to burn. Place it on the plate atop of the spices also placed in the plate
Roast the jeera and black pepper next. Place them in the same plate.
Dry roast the red chilies and follow the same.
Follow up with the curry leaves
Cool down and powder well.
Store the powder in a air tight container.