Wash the curry leaves and dry them on a kitchen towel.

Dry roast chana/putane/puffed chickpea until lightly golden. Take it out and keep it on a plate.

Now add 2 teaspoon oil to the pan and roast the garlic cloves.

Once the garlic cloves are golden, add cumin to it. Roast it for a minute and keep it aside on the plate.

Add dry coconut and roast till it becomes golden brown in color. Keep it aside.

Now dry roast dried red chilies. Fry them until they are puffed up and becomes crisp. Take it out and keep it aside.

Finally, add curry leaves and dry roast on a low flame till all the moisture from the leaves evaporates. Now add 2 teaspoon oil and fry till it becomes crisp.

Let all the ingredients cool down completely.

Add tamarind and salt to it.

Grind it (either fine or coarse). Do not add water.

You can grind it in batches and then finally mix everything well.

Serve chutney powder with Roti/Chapati/Dosa/Idli.