Dry roast curry leaves for a minute and keep it aside.
Dry roast the red chillies and keep it aside. Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, black cumin seeds and peppercorn together for 2 minutes.
Grind them together to get a fine powder. Add salt to it and mix well. Store in an airtight container and use when needed.