Remove the seeds from the cardamom pods and discard the husks.

Optional (if using fresh curry leaves) - Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don't burn. Skip this step if you're not using curry leaves OR if you're using dried curry leaves. Remove the dried leaves and set aside.

Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.

Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 - 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.

Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.

Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.

Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.

Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.

Use as needed.