Add a drop or two of oil to a pan. Once it heats, add cinnamon, clove, kapok bud (marathi moggu), mace and nutmeg (if using). Roast them in low flame until they turn aromatic. Transfer to a plate once done.

To the same pan, add cumin seeds, coriander seeds, chana dal, urad dal, fenugreek seeds, a pinch of asafoetida (don't use oil again). Roast them all in low flame until they turn aromatic and the lentils turn golden brown in colour. Transfer to the plate once done.

Next, add in the poppy seeds, they start to pop in a few seconds and change their colour. Take them off the heat immediately and transfer to the plate.

Add little more oil and roast curry leaves along with byadagi and guntur red chillies. The curry leaves will become crispy soon and the chillies will have that crunchy sound in a few minutes and turn aromatic. (When you take them off the heat, you can notice they will be crispy too) Once done, transfer these to the plate. 

Lastly, add in the grated dry coconut. Roast until its colour changes or if you are storing the powder, roast until it turns golden brown in colour. Transfer this also to the plate. 

Let all the ingredients cool completely. Then transfer them to a mixer jar/blender. 

Grind/blend the ingredients to a fine powder. It is ok if the powder is a bit coarse, as long as all the ingredients are well ground. Note: Do not add water at all, you are making powder and not a paste.

Use immediately to make bisi bele bath, or store in a dry, air-tight container.