Dry roast coriander seeds, cumin seeds, black peppercorns, Kashmiri red chilies, black cardamoms, green cardamoms, cinnamon stick, and cloves on low heat until lightly browned and fragrant (8-10 minutes). Keep stirring continuously while roasting.
Remove the pan from the heat and let the ingredients cool down completely.
Transfer the roasted ingredients to a grinder or a food processor along with turmeric powder, dry mango powder, and Kashmiri red chili powder.
Grind to make a smooth powder.
Store the spice mix in an airtight container and use as required.
This recipe will give you approximately ½ cup of spice mix. You can half, double or triple the recipe as per your requirements.You can use any dry red chilli that you have. Kashmiri red chili gives a very nice bright color to this spice mix and hence I have used it.