This is adopted from Sheela's recipe. It is the best such recipe I've come across. You can use it in Meat, Mango or Polos curries.

2 cups coriander seeds (kottamalli/dhania)
1/2 cup curry leaves
1 tbsp Cloves (carabu-neti /lavang)
1 tbsp Cardamoms (Karadamungu /elaichi)
1 tbsp cinnamon crushed (kurudu/dal chini)
1 tbsp raw rice (kekulu hal)
1 tbsp Fenugreek (uluhal/methi)
1 tbsp mustard seeds (aba/rai)
1 tbsp sweet cumin (mahaduru)
1 cup cumin (suduru/zeera)
2 1/2 cups Dried Red Chillie pieces

Roast first two ingredients in a heavy skillet under medium flame.
After a couple of minutes add the next four ingredients and roast till golden brown.
Now add the next four ingredients and roast for few more minutes till fragrant. Take care not to burn.
Finally add the chillie pieces roast for a minute or so.
Let cool.
Grind into a powder using either a mortar with a pestle or coffee/spice grinder.
Store in a tight container. This could be kept for up to a year.