Creamy roasted peanut dip with dry red chilies and tamarind.
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Heat a heavy-bottomed pan over medium heat and dry roast the peanuts until they turn golden brown and the skins start to crack.
Add the dried red chilies to the pan for the last minute of roasting to warm them through.
Allow the peanuts and chilies to cool completely, then rub the peanuts to remove the skins if desired.
Transfer the roasted peanuts, red chilies, garlic cloves, tamarind paste, and salt into a blender.
Add 1/2 cup of water and blend into a smooth, thick paste, adding more water if a thinner consistency is preferred.
In a small tempering pan, heat the vegetable oil and add the mustard seeds until they begin to pop.
Add the urad dal and curry leaves to the oil, frying until the dal turns golden and the leaves are crisp.
Pour this hot tempering over the blended peanut paste and stir gently before serving.
