Dry roast the peanuts, flax seeds until fragrant, about 3-4 minutes; remove to cool to a plate
Heat the oil in the same pan
Add the garlic, chilies, and curry leaves and toast for a few minutes, taking care not to burn them; remote to the plate
Cool the ingredients, and blend into a powder
Add the salt
Store in a clean, dry glass container
There are probably many variations of this, but this is my favorite. It comes in handy when I don't have time to make a chutney or sambar to go with idli/dosa, and even goes with rotis. I also love to eat this mixed with rice, with a little bit of oil drizzled over. Yum!