In a heavy bottomed pan, heat oil. Add crushed garlic (with skin) and roast for a min until they slightly change color. Add curry leaves and asafoetida, fry for a few seconds.
Add turmeric powder and sambar powder along with salt as needed. Fry for a few seconds.
Immediately add makhana/foxnuts and mix well. On low flame, fry for 2-3 mins. Remove from heat.
Serve immediately with tea/coffee. Stays good in airtight container for 3-4 days.