Heat 1 teaspoon peanut oil in a small pan over medium heat. Add fenugreek seeds, and fry for a few minutes until they darken slightly. Remove the seeds from the pan and allow to cool.
Place coriander, cooled fenugreek seeds, dried chilies, salt, and tamarind paste into a mixie. Puree until smooth, then transfer to a storage container, and top with 3 tablespoons peanut oil. Store in the refrigerator.