Using the Sauté function on High, heat 1 tablespoon oil in the inner pot for about 1 minute, until shimmering. Add the peanuts and cook for 1 minute, stirring frequently, until fragrant. Add the chilies, cumin seeds, coriander seeds and curry leaves; cook for 1 minute, until fragrant. Transfer the nuts and spices to a blender and let cool slightly. Remove 1/4 cup of the peanut mixture and set aside until step 4. Add 1 teaspoon salt and the tamarind concentrate to the blender; blend on high speed until smooth, adding 1 tablespoon water if needed to help the mixture blend.