Sri Lankan Roasted Curry Powder homemade

2 Tbsp cup Rice, red or basmati
4 tbsp Coriander seed
3 tbsp Cumin seed
2 Tbsp whole black peppercorns
1 Tbsp Black Mustard Seeds
2 tsp Cardamom Seeds
1 tsp Whole Cloves
1 tsp Fennel seed
Curry Leaves, about 2-3, broken
1/4 Cinnamon Stick, cracked

The red rice is really nice as a side too and very nutritious. You can find it at Indian grocers. It was really good at not getting sticky!
This was very tasty and smells amazing. It is not particularly spicy (hot) on its own.
Cardamom seeds removal was a bit, well, I don't want to say tedious, but let's just say you might sit down for it. Good idea to use a mortar and pestle to break the pods, in small batches. I worked on them on a sheet of parchment for easy pouring of seeds into a bowl as I went. I started with about 1/4 c and I had lots of extra seeds for another use.

Use a dry pan for all the cooking.
Toast about 2 Tbsp of cardamom pods then crush them. Pick out and discard the hulls and keep the seeds. There may be a little debris; that's ok. (OR use seeds if you can find them already hulled, ie in a mid-east grocery store)
Toast the seasonings in batches, 1-2 things at a time for about 2-3 minutes until slightly toasted. The scent will release as they are cooking. Stir frequently to prevent burning. Also toast the rice.
I ended with curry leaves, cloves and (cracked) cinnamon stick.

Blend all ingredients in batches in a spice grinder and mix together. Store in a jar and use as soon as you can. It's better fresh.
Apparently the roasted seasoning is recommended for more robust foods like meat dishes.

Serving Size: Makes about 16 Tablespoons, or 1 Cup