First measure and keep all the ingredients ready. Peel the skin of the garlic pods and chop it very finely.
In a pan / kadai, dry roast the peanuts for 7 to 8 minutes without burning it.
Let it cool down completely. Remove the skin of the peanuts by rubbing with your palms and blow away the skin. (I used raw peanuts, so did the roasting step).
In the same pan, add oil and fry the chopped garlic till crispy. Keep by side. Then add channa dal and roast till golden colour in low flame.
Now add red chilli, curry leaves and hing. Switch off flame, add tamarind piece and give a quick stir.
Spread it in a wide plate and cool down everything. Transfer all the roasted ingredients (except peanuts) to a mixer.
Just grind it once and now add peanuts.
Then add jaggery, salt and grind it in one stretch. Don't grind it for long time or to a smooth texture, else the peanuts starts releasing oil. Allow it to cool down and then store it in an container.Serve this peanut idli podi with ragi dosa.