• Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously.
• Roast them for about 3-4 minutes or until red chilis become darker in color.
• Remove the red chilis from the pan and take them to the bowl or plate.
• In the same pan, roast the dry coconut on low heat until lightly golden brown. Remove it from the pan and place it in the bowl or plate with red chilis.
• Coconut will burn faster, so make sure to stir the coconut constantly and roast on low heat.
• Now in the same pan, add all the spices except nutmeg powder and red chili powder.
• Roast the spices on medium heat, stirring continuously, for few minutes until they are fragrant.
• Remove the spices from the pan and place them into the plate with roasted chilis and coconut.
• Let them cool completely.
• Take all the roasted ingredients into a blender jar, and add nutmeg powder and red chili powder.
• Grind the spices into a powder.

Storing The Masala

• Store this spice blend into an air-tight container or jar and keep it in a cool and dry place.
• Because of coconut, we can keep this masala at room temperature only for 4-5 days.
• But we can keep the masala in the refrigerator for up to a month.
• You can also freeze this masala for up to six months. Store the masala in a freezer-safe container or bag and use it as you need.