Slit the green chillies vertically without cutting through. Heat sufficient oil in a deep non-stick pan and deep fry for 3-4 minutes. Drain on absorbent paper. Dry roast cumin seeds, coriander seeds and sesame seeds in a non stick pan.
Grind together red chillies, peanuts, cumin seeds, coriander seeds, sesame seeds, garlic and ginger with sufficient water into a paste. Pour 1 tbsp of the leftover oil in another non stick pan and heat. Add mustard seeds and when they splutter, add curry leaves and onion. Mix well and sauté till the onion is well browned. Add the ground paste and mix well.
Cook for 3-4 minutes, stirring continuously. Add turmeric powder and 3-4 cups of water. Stir and cook for a 2-3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves with pulao or biryani or steamed rice.