Remove curry leaves from its stalk, pick the coriander leaves and rinse them clean. Wipe them dry using a kitchen towel.

Heat a wide pan on medium flame and dry roast sesame seeds till they start popping. Remove and keep aside.

In the same pan, add oil roast red chilies till it's done, remove then add the dried curry leaves. Roast till the curry leaves turn crisp but retain that lovely green colour. Then roast coriander leaves till it's well roasted and become soft, it takes about 3-5 mins. Keep it aside to cool.

Once all the ingredients have cooled enough, transfer them into a dry mixer or food processor jar, add the peeled garlic along with all the ingredients, and grind to fine or coarse powder according to your preference.

Transfer ground powder into a dry and clean jar. Pop it in the refrigerator for a longer shelf life. You can serve this delicious Chutney Podi/Powder with Dosa, Idli, or steamed rice with a dollop of ghee and enjoy.