Coriander seeds - 1 cup

Dry Red Chillies - 2 1/2 cups or 40 nos

Copra grated - 1.5 cups

Cumin seeds - 1/4 cup

Black Pepper - 1/5 cup

Turmeric Powder - 50 gms

Cloves - 12 nos

Cinnamon - 2 inch piece

cardamom - 8 to 10 nos

Marata moggu/ Rose moggu - 2 to 3 nos

Bay Leaves - 2 to 3 nos

Asafodeita (solid) - 1 inch piece.

Oil - 2 tbsp

Heat 1/2 tbsp of oil in a pan and roast the solid hing and red chillies. Remove from pan and let it cool. Add 1 tbsp of oil and roast copra till golden brown. Mix it with red chillies. Add all the other ingredients and roast in the remaining 1/2 tbsp of oil. Let them cool and grind all the ingredients to coarse powder. Store in air tight bottle in freezer. Will be good for a month or two. If Copra is not available desiccated coconut can also be used. But it have to be roasted slightly longer.