Roast separately coriander seeds and curry leaves; chana dal; mustard seeds and fenugreek seeds; cumin seeds, black peppercorns and cinnamon; dried red chilies; and grated coconut in individual batches.
Let the roasted ingredients cool to room temperature for 7-8 minutes and transfer to a grinder.
Add the turmeric powder and grind the spices into a coarse mixture.
This powder can be stored in an airtight container for up to 45 days.