Dry roast the dry coconut till good flavour emanates. Keep it aside
Now add the oil and roast the red chillies, cinnamon, cloves, cardamom and curry leaves in these till the red chillies start to change colours. Take this out and keep it with the roasted dry coconut.
In the same pan add the deals and the coriander seeds and roast it till the dal starts to brown. Switch off the flame. Transfer this to the same plate as the dry coconut and chilly. Let it cool completely
Grind it into a fine powder. Store it in an airtight container in the refrigerator and this can be used for 6 months.