Heat the oil in a frying pan (skillet) over medium heat.
Add the curry leaves.
Stir fry for 30 seconds, or until crisp.
Remove from the pan.
Fry the rest of the ingredients, except the salt, individually, for about 45 seconds, or until light brown.
Put in a mortar and pound with a pestle.
Alternatively, grind in a spice grinder.
Add the curry leaves.
Season with salt and process to make a powder.
Store in an airtight container.
Serve sprinkled on yoghurt or as a flavouring to any lightly flavoured dish.