Heat a thick bottomed saute pan and dry roast the sesame seeds followed by urad dal, cumin and coriander seeds, curry leaves, sunflower seeds one by one on medium flame until the raw smell goes off. Now transfer them to a plate to cool down to room temperature.
Crisp up the air dried leaves(see notes below) by dry roasting for about a minute and transfer to a plate.
Add a tsp of oil and fry the sliced garlic cloves until they crisp and golden brown, later transfer them to plate.
Add one more tsp of oil and fry the red chillies for about 2 minutes and later transfer them to cool down to room temperature.
Once all the roasted spices come down to room temperature, transfer them to a blending jar, add salt and blend them to your desired consistency and we like it little bit coarse.
Later transfer them to an airtight glass container(preferably) and store them up to a month for maximum freshness.
Serve this spice mix with Hot idli’s, or sprinkle it on dosa’s or serve alongside with roti’s(flatbreads), paratha’s, rice topped with ghee.