n 1.Dry roast each ingrediant separately. make sure that they are not burnt or turned dark colour.nn 2.sun dry garlic,turmeric,salt.it should be dried thoruoghly.any moisture left over in it will spoil the powder.nn 3.Or garlic can be stirr fried in a hot pan.nn 4. roast curry leaves too.nn 5.Blend all the ingrediants to a fine powder.nn 6.It can be stored through out the year.nn 7.1tbsp  of this powder should be added to sambar made with 1/2 cup(uncooked) dal.nn 8.1tsp can be added to any dals.(1 cup).nn 9.Instead of coriander and cumin powders,just a tsp of this powder can be added to any curries,like my gongura curry,it will enhance the taste.nn  n