Heat a pan over medium flame and once it gets hot, add flax seeds & dry roast till it starts to pop. Transfer to a bowl.
Add roasted peanuts and saute for few secs for it to become crisp. Transfer to the same bowl.
Add black or white urad dal, dry red chillies, Kashmiri red chilli and saute till the dal changes colour & becomes fragrant. Transfer to the same bowl.
By now the pan will be hot enough. Simmer the flame completely and add grated coconut, curry leaves and keep tossing frequently till it becomes dry and changes colour slightly. Transfer to the same bowl. If you have Kopra, you can skip this step and use as such.
Add tamarind piece to the hot pan and switch off the stove. Keep tossing for the moisture to leave in the heat of the pan itself. It will be become almost crisp by the time the other ingredients in the bowl cool down.
Transfer the roasted ingredients in the bowl and the tamarind piece to a mixer jar or coffee grinder and pulse at regular intervals instead of grinding at one go.
The powder should be coarse in texture. Transfer to a bowl and let it cool. This can be stored as such in an air tight container and should be used within a week when stored at room temperature. If refrigerated, use within a fortnight to ensure the aroma remains the same.