Toast the first seven spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to a minute. Remove to a bowl and let cool completely.
To toast curry leaves, place in the same hot pan. Shake the pan, to crisp up and toast the leaves, about 1 minute. When they are fragrant, brown around the edges and crumbly, remove them from the pan, and cool.
Place the toasted spices, curry leaves and ground turmeric in a spice grinder or powerful blender and grind to a fine powder, sieving if necessary.
Store in an airtight tin, in a cool place away from light.