Lightly roast the dry chilies, cinnamon stick, coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds together in a dry pan over medium-low heat for about 5 minutes, or until fragrant.

Allow the roasted spices to cool slightly.

Grind the roasted spices using a spice grinder or mortar and pestle until finely ground.

Mix the ground spice mixture with the garlic powder and turmeric powder.

Store in an airtight container.

When using in a recipe, add the kokum skins and crushed curry leaves directly to the pot during cooking.

Remove the kokum skins before serving the dish.