Heat a medium-sized sauté pan over medium heat. Add dry chilies, seeds, peppercorns, and toast, while stirring gently until just fragrant. Add garlic and cook for 2 minutes. Remove from heat and add stock, curry leaves, and tamarind pulp. Stir together, place back on the heat, and heat to just boiling. Drop the heat and simmer on low for a half hour. Turn off the heat and set aside.