Heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes.

Add the garlic and sauté on a medium flame for 4 minutes.

Add the curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 30 seconds.

Switch off the flame, add the chilli powder and salt and mix well.

Switch on the flame, add the murmurra and sugar, mix well and cook on a slow flame for 3 minutes, while stirring continuously.

Cool completely and store in an air-tight container.