Recipe column- Curry powder

Easy to make Madras Sambar powder often known as curry powder:
Spices: 1 cup of corriender seeds, 1/2 cup of gram dal, 1 teaspoon fenugreek/methi seeds, 2 cups of red chilies approximately 25-30, 1 handful of dried Curry leaves(optional)-
To prepare dried curry leaves clean it and keep it in an open container in the refrigerator for 5 days.
Dry Roast all the ingredents seperately in a kadai or in an oven.Grind it into a fine powder in a mixer or a coffee grinder.Add 1 teaspoon of turmeric powder.Store it in an airtight container.
Shelf life for more than 1 month, but refregirate it for the aroma to last long say 6 months.