Wash, clean, and shade dry the tender tamarind leaves by spreading them on a kitchen towel and leaving them in a hot, desiccating environment but out of direct sunlight. This usually takes 2-3 days.

Once the tamarind leaves are dry, you’re ready to make the podi.

In a heavy-bottomed or cast iron pan, dry roast the peanuts for a minute or two. Transfer to a plate to cool

Repeat the process for the sesame seeds—dry roast till these start to brown and pop. Transfer to the plate with the peanuts to cool.

Toast the coconut pieces until fragrant; set aside.

Now add 1 teaspoon of oil to the same pan and roast the red chillies until they are browning slightly. Set these aside.

Add the other 1 teaspoon of oil and fry the garlic until its barely beginning to brown. Set aside, but apart from the other ingredients.

Finally, crisp the dry tamarind leaves on low heat or simply using the residual heat of the pan. Add a drop or two of oil, if needed.

Add all the ingredients but for the garlic to a large blender jar and pulse until you have a medium-fine powder of uniform consistency.

Add the fried garlic and pulse until combined.

Add salt and jaggery to taste; pulse again.

Bottle and store the powder. It will keep well for about a month at room temperature and twice that or more, in the fridge.