In a large saute pan, heat oil. Fry mustard seeds, red chillies and curry leaves until seeds pop.
Add the nuts and dried coconut pieces and fry on medium fame until cashews and coconut turn golden brown.
Stir in the spice powders and salt.
Add the puffed rice to this tempering and stir together on a low flame until it is combined well with seasonings. If needed, divide into two batches and proceed. When slightly cooled, transfer to airtight containers.