1. In a thick bottomed kadai, add ghee and roast garlic in a slow flame till it becomes golden in colour.
2. Add the grated copra/dessicated coconut and red chillies.
3. Roast it on a low flame till it evenly browns-keep stirring to avoid burning.
4. Add tamarind and salt to taste and mix well.
5. Powder in a mixer. Do not run the mixer for long or else the oil will ooze out (which will not affect the taste in any way)
6. Let it cool and then store in an air-tight container.
7. Tastes great with rice and dal.

Tip: If you find the mix turning brown too fast, transfer the entire contents into a microwave safe bowl and microwave on high power for 2-3 minutes stirring every 30 seconds.