Heat a large skillet on medium-high heat. Dry roast the peanuts until lightly browned on all sides, about 3-4 minutes. Transfer them to a medium-size bowl.
In the same pan, dry roast coriander, sesame, poppy seeds and dry red chilies until browned and aromatic, about 1-2 minutes. Add the seeds to the peanuts.
Add the dry grated coconut to the skillet and toast until lightly browned, about 30 seconds. Add this to the peanut-spice mixture.
Heat oil to the skillet; add onions, ginger and garlic. Cook until they turn lightly browned all over, about 5~6 minutes. Place these onions with the oil that's leftover on the peanuts mixture. Let cool slightly, then grind into a thick paste along with 1 cup of water, salt and turmeric.