Dry roast ½ cup , about 30 grams of coriander seeds on a skillet till aroma wafts. Transfer it to a plate and set it aside.
Now dry roast about 25 grams of dry red chillies, around 18 Guntur Chillies (Spicy Chillies) and around 8-10 Byadgi Dry red chillies . Roast it on low heat, till you get the pungent smell. Transfer it to the plate and set aside.
Dry roast 1 teaspoon Chana Dal , 1 teaspoon Urad dal and 1 teaspoon Toor dal slowly on a low heat one after the other preferably , till it turns golden brown (Don't burn the spices .Transfer the roasted dal to plate and keep it aside.
Dry roast methi seeds followed by jeera seeds , till jeera seeds starts to crackle.Transfer to the plate with coriander seeds and red chillies, set aside.
Dry roast 2 sprigs of curry leaves and ½ inch cinnamon stick and transfer it to the plate.
Keep the roasted spices plate under sun for 30 - 60 minutes.
Take all the dry roasted spices in a dry mixer jar , add turmeric powder and hing/asafoetida and blend to fine powder.(If doing it in a large quantity can mill it a Flour Mill).
Store it in a airtight glass jar and use it as and when required.