On medium flame dry roast 5 cinnamon,1 tsp cloves, 5 pods of cardamom, and 1 mace.
Once the spices turn aromatic, remove it from the kadai and place it in a separate plate.
Now add 2 tsp poppy seeds until it turns light brown.
Next, add 1 tbsp oil to the kadai and add 1/4 cup coriander seeds, 1/4 cup urad dal, 1/4 up chana dal, 1 tbsp cumin, and 1 tsp fenugreek.
Roast them all until golden brown.
Along with the mixture add 1/2 cup fresh coconut and roast it until its crisp and brown.
Finally, dry roast 20 red chili until outer layer turns crisp.
Grind all the roasted ingredients into a coarse powder once it cools down.
Remove it from the mixer and store in an air-tight container