Heat a large flat skillet. Turn to medium heat Add Coriander seeds, Dry Red chilli, Cinnamon, Cloves, Chana dal, Cumin seeds, Urad dal, Poppy seeds, Black pepper, Cardamom, Fenugreek seeds, curry leaves, Asafoetida chunk. Dry roast till all the spices are roasted well. Make sure none of the spices get burnt Remove this on a flat plate and let the mixture cool Add Grated coconut to the same pan and in medium heat saute till coconut turns light brown in color Add the roasted grated coconut to the roasted spices. Let the mixture cool down to room temperature Once the mixture cools to room temperature, grind to a smooth mixture