Heat a heavy bottomed pan toast the garlic till it turns golden brown. Add curry leaves and remove from the stove. Cool well. Toast all the other ingredients over low heat till they give out aroma. Grind everything to a coarse powder with salt. Serve a teaspoon sized portion with idli, make a little cavity in the top as you would for mashed potato, and mix in another enough coconut oil to soak through but not run off. In Kerala, idlis are often served with this powder, which is mixed with coconut oil and used for dredging the idli to give it some flavor.