Poudre De Colombo

Rice (2 tbp)

Add to a dry pan over medium heat.
Cook the rice, shaking the pan frequently, until a light golden brown, about 5 minutes.
Transfer the rice to a plate and let cool.

Cumin seeds (2 tbp)
Coriander seeds (2 tbp)
Mustard seeds (½ tbp black)
Black peppercorns (½ tbp black)
Fenugreek seeds (½ tbp)
Cloves (½ tsp whole)

Add to the pan.
Cook for 2 to 3 minutes, shaking the pan, until lightly toasted and fragrant.
Transfer to a plate and let cool.

Combine spices with rice and grind to a fine powder.

Turmeric (2 tbp)

Stir in.
Store in airtight container.