Step: 1/4

In a large saute pan, heat oil. Fry mustard seeds, red chillies and curry leaves until seeds pop.

Step: 2/4

Add the nuts and dried coconut pieces and fry on medium fame until cashews and coconut turn golden brown.

Step: 3/4

Stir in the spice powders and salt.

Step: 4/4

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.