Dry roast mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, stone flower, green cardamom, cinnamon stick, cloves, black pepper corns, bayleaf, and tamarind on low flame for 2-3 minutes. Let it cool down.

Dry roast Kashmiri chillies and guntur chillies for 1 minute. Let them cool down.

Dry roast whole garlic and sliced onion for 4-5 minutes. Let them cool down.

Dry roast coconut until it turns golden brown. Let it cool down.

Transfer the dry roasted spices and roasted chilies into a mixie jar and grind into a fine powder.

Add the dry roasted onion, garlic, and coconut along with rock salt to the mixie jar. Grind into a fine powder until all the ingredients are well mixed.

Store the masala in an airtight container. It remains fresh for up to two weeks.