Fry the peanuts lightly in a dry frying pan (skillet) over medium heat.
Remove and peel off the skins by rubbing them between the palms of your hands.
Stir-fry the cumin and coriander lightly on a hot tawa or in a dry frying pan until light brown.
Remove from the pan.
Heat the oil in a small frying pan over medium heat.
Add the dried red chillies.
Stir-fry for about 1-2 minutes or until they turn a shade darker.
Add the garlic.
Stir-fry briefly.
Transfer all the ingredients in a mortar and pound with a pestle.
Alternatively, grind in a spice grinder, to make a fine powder.
Store in a dry and airtight container.
This can be sprinkled over idlis.