Ingredients:

• 1½ cup - grated dry (desiccated) coconut
• 1 cup - curry leaves 
• ¼ cup - garlic cloves
• 1 tsp - tamarind powder or  small key lime size
• 7 -  byadagi red chili or red chili powder as per your taste - about 1 tsp.
• 2 tsp oil
• salt - as per your taste 

Method:

1. Wash and spread curry leaves  on a towel to take out the excess water
2. Peel the garlic, slice and keep aside
3. On medium-low heat, dry roast the grated coconut in thick bottom fry-pan until it turns light brown or becomes crispy. Transfer it to a wide plate to cool and keep aside. You may use the same plate to transfer rest of the roasted ingredients.
4. In the same fry-pan, dry roast the curry leaves until it becomes crisp. Don't let the leaves turn dark brown. Make sure to roast it on low flame. Transfer to the plate.
5. Now dry roast the red chilies. Transfer.
6. Now in the same pan, put the oil and fry the garlic until it turns golden brown. Transfer to the same plate.
7. Once all the roasted ingredients are cooled, 
1. In a blender / food processor, first grind the red chilies to fine powder.
2. Now add  tamarind and salt and pulse few times to blend with the chili powder
3. Next add coconut, garlic and curry leaves and pulse few time. Need not have to be fine powder.
8. Spread the chutney powder on a clean and dry plate to cool down completely before transferring to a air tight container. May be refrigerated for longer shelf life.

Enjoy your dry coconut-garlic chutney powder with idli, dosa, roti or rice. If you find the chutney bit spicy, you may mix-in bit of ghee or coconut oil. Yummy!