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.