1. Heat the oil in a kadai and roast red chilies. Drain from oil.
2. Roast coconut in the remaining oil in kadai till dark brown and remove.
3. Roast all the ingredients from coriander seeds to cloves, without adding any oil.
4. Cool all the ingredients and grind to a slightly coarse powder. Mix in the turmeric and asafetida.
5. Store in air tight bottles in refrigerator.

Note:
Since there is coconut in this masala, it will last longer in refrigerator.