Heat a pan over medium heat. Add tur dal and roast till the dal begins to change color. Simmer the flame & roast till it becomes golden brown in color. Transfer to a bowl to let cool.
Add roasted gram to the same pan and roast to golden brown in color. Transfer to the same bowl.
Add cumin seeds, roast till the aroma rises and transfer to the bowl.
To the same pan, add 1/2 tsp oil, add dry red chilies and curry leaves. Fry till the chilies change color and transfer to the same bowl.
Add 1/2 tsp oil, add the garlic pods. Saute over low flame till it gets half cooked and has golden brown spots on the outer skin.
Switch off stove and let it cool in the pan itself. Transfer the cooled down ingredients from the bowl to a mixie jar.
Grind to a coarse powder. Add the roasted garlic, asafoetida and salt to the mixie jar. Once again grind to a coarse powder.
Transfer kandi podi to a bowl and let it cool completely. Transfer to an air tight container.
To Serve: To a cup of hot rice, add 1/2 tsp ghee, few tbsp of this kandi podi, mix well and eat it with avakkai or any subzi of your choice.