Fry peanuts, sesame seeds and desiccated coconut separately in a pan. Fresh coconut or dried coconut can be used instead of desiccated one.
In a mixie, grind all the three to a coarse paste. Use just enough water. Do not dilute.
Add mustard seeds. Let it splutter.
Add methi seeds, cumins seeds and fry for 5-7 seconds.
Add curry leaves and fry them for 10 seconds.
Add ginger garlic paste, cumin seeds powder, coriander seeds powder, turmeric powder, red chilli powder and roast till raw smell is gone.
Add the paste. Mix well and dilute it with water.
Simmer it for 10-12 minutes. Constant stirring is needed as the paste tends to stick to the bottom.
Check if oil has started to leave from the sides. If not, simmer for few more minutes.
In the meanwhile, soak tamarind and extract its juice. Discard the veins and seeds.
Add this to the pan and stir well. Let it simmer for 5 more minutes.
Wash and pat dry green chillies.
Make a slit in each of them and either deep fry or shallow fry them.
Add these to the pan. Let it simmer for 5 more minutes.
Turn off the flame.