In a non-stick pan, add the sesame seeds. Dry roast on low flame, with constant stirring to slight color change.
If adding coconut powder and garlic, dry roast them too without adding any oil.
Keep each roasted ingredient aside until further use.
Dry roast the curry leaves.
Remove from pan. Again, in the same pan, add 1 teaspoon of oil.
Add the whole red chillies and let roast till nice smell emanates and color changes. Add hing too. Remove the mixture and keep aside.
In the same pan, Add 1 teaspoon oil and roast with constant stirring, the urad dal, and chana dal, till slight color change. Remove this roasted mixture and keep aside.
Let all the ingredients cool to room temperature.
Now, grind the red chillies and the urad dal with chana dal in a coarse mixture.
Add all the rest of the ingredients and salt and grind to a coarse powder.
Store in an airtight jar. It can be stored for a month in the fridge.
Remove every time with a clean dry spoon.