Dry roast peanuts on a medium flame until golden and crunchy. When they turn aromatic, add fried gram or desiccated coconut.
Roast for another minute and remove to a plate and cool.
Pour 1 teaspoon oil and heat it. Add curry leaves and dried red chilies. Fry them on a medium heat until crisp. Then turn down the flame to low and add cumin and garlic. Stir just for 30 seconds.
Turn off the heat and let them cool down.
Once cool, add the curry leaves, garlic, red chilies and cumin to a grinder or spice jar and make a smooth powder.
Then peanuts, fried gram and salt. Run the grinder in short intervals of 30 to 50 seconds scraping down the sides. Make sure everything is mixed well. Avoid overgrinding else peanuts will release oil.
Taste test and add more salt if needed.
Store in an air tight jar. keeps fresh for about 2 to 3 months.