Heat ½ teaspoon of oil in a pan
Add coriander seeds , red chilies, lentils, cinnamon stick , cloves and Marathi moggu
Dry roast on a medium heat until aromatic. It takes around 5-6 minutes.
Once spices turns light gloden in colour , add dry coconut , cumin seeds and poppy seeds.
Gently roast everything on a low flame , within 1-2 minutes cumin seeds starts to splutter. Take care not to brown or burn any spices.
Now , turn off the flame . And immediately transfer roasted spices into a mixer jar or blender. Never keep roasted spices in the same pan, as heat in the pan can burn the spices.
When spices cool down a bit, add turmeric powder and ground to semi fine powder.
Store in a glass jar and use it when required. Stays good and fresh up to a month.