1. Trim away the stalks from chilies. Grate the copra.
2. Heat a tbsp of oil and roast the chilies and remove.
3. Add 1 more tbsp of oil to the kadai and roast copra till golden brown.
4. Mix with chilies.
5. Add all the other ingredients to kadai and roast without adding more oil.
6. Cool and grind all these together to a slightly coarse powder.
7. Store in an air tight bottle in refrigerator.
8. It will remain good for a couple of months.
9. If it is not available just omit it.
10. If copra is not available use desiccated coconut.

Note: Marata moggu is called jungle laung in Hindi and Rose mogggu in Tamil.