Madrasi Garam Masala used specially for vegetable Curry which is slightly brownish?

I don’t know about Madrasi Garam Masala.. but here for..

Sambar Masala Powder..

1st Method

50 gms Dried coriander
15 gms dried chillies
1/2 tbsp Fenugreek
2 blades curry leaves
2 inch tumerric
1/2 dsp Ginggili Oil

Heat the oils in the thick bottom pan. Roast all the ingredients excape tumerric one by one slowly and stiring often.
1st roast the curry leave and chillies and keep aside.
coriender should be roasted lightly. Grind the ingredients immediately and sieve the powder and keep in a air-tight container

2nd Method

100 gms coriander
50 gms dried chillies
50 gms Fenugreek
50gms White Gram Dhal
75gms besan dhal
75 gms Tuval Dhal
25 gms tumerric powder
1 tsb pepper
1dsp Gingili oil

Heat oil in the pan and roast chillie. Remove the chilli from the oil and roast other ingredient excape tumerric. After than grind all the ingredient and the tumerric to a fine powder. Store in the airtight container.
1/2 tbsp Ginggili Oil