Dry roast the peanuts in a pan on low heat till the peanuts are browned. Take off the heat and allow the peanuts to cool completely. Rub the peanuts with your hands to remove the loosed skin and keep aside.
Dry roast the bengal gram and keep aside. Then dry roast the mustard seeds till they sputter and keep aside.
Again, dry roast the dry coconut till its slightly browned and fragrant and set aside.
Heat 2 tbsp of oil in a pan and fry the tamarind till its completely soft. Drain and keep aside.
Add the asafoetida and curry leaves and fry till they are crisp. Stir in the red chilies and fry for 3-4 mins.
Stir in the roasted peanuts, bengal gram, mustard seeds, tamarind and mix well. Fry the mixture for another minute more and take it off the heat. Allow the mixture to cool completely before mixing the salt and jaggery.
Grind the mixture to a coarse powder first. Then add the roasted coconut and grind till the mixture is well combined but not too smooth.
Transfer the mixture into an air tight container and use as required.