Initially, assemble all the ingredients, then take a pan and roast the garlic cloves nicely till you find some dark spots on them. Followed by garlic, roast sesame seeds.

Next roast desiccated coconut till it turns crisp. Transfer it to a plate. Then roast lentils, coriander and cumin seeds together. Finally add oil and red chillies for roasting. When chillies puff up, switch off the flame

Take all the above roasted ingredients in a plate and let it cool down. Now add tamarind, jaggery powder, salt and roasted gram to the same. Powder them together to little coarse.

Store the chutney powder in a jar. Garlic chutney powder is ready to serve with dosa, rotti.

Garlic should be roasted well so that it's moisture content is reduced.

If you skip roasted gram, the chutney powder becomes sticky and moist. So do use it.

You can use both byadagi and guntur variety red chillies so that color and spicy-ness is balanced.

This chutney powder tastes too good with jolada rotti.