2 tb White rice
2 tb Cumin seeds
2 tb Coriander seeds
1 1/2 ts Mustard seeds, pref. black
1 1/2 ts Black peppercorns
1 1/2 ts Fenugreek seeds
1/2 ts Whole cloves
2 tb Turmeric

Roast rice in a small dry skillet over medium heat,
shaking the pan frequently, until the grains are a
light golden brown, about 5 minutes. Transfer to a
plate to cool. Add all spices to the skillet except
turmeric and roast over medium heat, shaking the pan,
until toasted and fragrant, about 3 minutes. Transfer
the spices to the plate. Grind the rice and roasted
spices in a spice mill or blender into a fine powder.
Work in turmeric. Store the powder in an airtight
container away from heat and light.
It will keep for several months.