Dry roast chana dal, urad dal, moong dal, sesame seeds, coriander seeds, cumin seeds, methi seeds one by one, till they turn light brown.
Add teaspoon of oil and roast red chili and take them aside. Add one more teaspoon oil and roast the tamarind. Roast it on low flame till the tamarind turns crisp.
Take all these roasted ingredients along with turmeric powder, sugar, garlic, salt and grind it into a fine powder.
Add curry leaves to the grinder and grind into a fine powder.
Store the powder in the airtight container. This stays good for a couple of months.