Rasam: “Patchi pulusu” traditional Anantapur style. Preparation. US.?

Question

What would you use to make a paste and how long would it need to stand ?
- In what proportions are these required
- Is something amiss
- Are there ready made paste

From what could be deduced:

Roasted peanuts, Cashew
Chilli powder
Salt and sugar to taste
Tamarind juice
Jaggery, powdered and small pieces
Milk or yoghurt
Onion slices

Answer 1

1 small-medium non-ripe mango (preferably sour)
1/4 cup finely chopped onions
handful - chopped cilantro

salt to taste
One medium sauce pan

Peel the mango and cut the mango into 2-3 inch slices. Put the pieces in the pan, add water so that all the mango pieces are well covered and the water is a couple of inches above the mangoes. Add salt, and boil the mango on medium-high heat until the mango breaks apart when touched with a fork.
After the mango mixture is cold enough to handle, using a potato masher mash up the mango pieces or just use your hand and mash it up. I put 4-5 ice cubes in the mixture to ensure fast cooling.
Add more water as necessary, so it has the soupy, rasam consistency. Add the onions and the cilantro. Keep aside.

For the tempering or tadka:

1 tbsp extra virgin olive oil
3-4 Indian green chilis, sliced legthwise in half
1 broken red chili pieces
1 tsp jeera seeds
1 tsp black mustard seeds
1 sprig curry leaves, cut in half
1/2 tsp turmeric powder
1/2 tsp coriander powder

Small cast-iron skillet or a small saucepan

Add the oil to the pan. Add the remaining ingredients, in the same order and turn off the heat after the mustard and jeera seeds splutter.