Dry roast all the ingredients without adding any oil.
Roast them in medium heat until they turn light brown.
Let it cool and grind them into coarse powder and store it in an airtight container.
I used my coffee grinder to blend the spice mix.
As I had Byadage chili variety, I went with that. Other red chili varieties can be used but adjust the quantity as each and every variety of chili has different spice levels. If you use nutmeg powder, you can add a pinch. Also as usual, adjust the other ingredients as per your preference.