First, assemble all the ingredients on a plate.
Heat a pan and add a drop of oil followed by Coriander seeds
Roast the coriander seeds and add the whole red chillies
Now add the grated coconut, poppy seeds and roast all the 3 ingredients until the coconut has turned slightly brown in colour and you get the nutty aroma.
Switch off flame and allow these to cool down
Heat the same pan and dry roast each ingredient (except the turmeric powder and nutmeg powder) until they slightly give off their aroma
Be careful not to burn them and ensure the flame is at the lowest point with you
constantly sauteing the masala lightly.
Allow all the roasted ingredients to cool down
Add the haldi powder and grind the whole spices.
Cool slightly and store them in an airtight glass container and refrigerate it until