Remove seed from bajji green chilies and cut them into pieces.
Soak tamarind in water and get thick tamarind juice.
Dry roast all the ingredients under the section "-- Dry Roast and grind to paste --" and grind to fine thick paste by adding little water as possible in a mixer.
Heat oil in a pan and sauté the shallot (Sambar onion) until the turn to translucent (golden brown) and keep it aside. In the same pan add more oil and heat it. now add the mustard seeds, curry leaves and sauté until they mustard seeds stop splattering.
Now add the bajji green chili pieces, sautéed shallot (sambar onion) and sautae until the green chili is sautéed.
Now add the ground paste, salt, tamarind juice and cook this until oil separates and serve.