Rasam: “Patchi pulusu” traditional Anantapur style. Cooking.?

Question

What is the best way to cook and how long would it need to stand or placed into a fridge ?

(U.S. - for Askers referece.)

Answer 1

Ingredients:
Tamarind paste - 2 tbsp
Onion - 1 medium, chopped fine
Green chilies - 4, chopped fine
Sesame seeds - 1 tbsp
Sugar - 1 tsp
Salt - to taste

For tempering:
Mustard seeds - 1 tsp
Cumin seeds - 1tsp
Curry leaves - 6

Dry roast sesame seeds and grind into powder.Add water to tamarind paste and bring to a consistency of your liking. Add chopped onions, green chilies, sugar, salt and sesame seeds powder. Mix well (you might want to use your hand to get uniform consistency).
Heat 1 tsp oil in a pan, add the seeds and curry leaves. Add this to the pulusu and serve with rice and dal, after letting it stand for atleast 30 mts.

Answer 2

because of the fact all the smells intertwine while they cook and scent sturdy. that is not not undemanding to make foodstuff scent sturdy. that is tougher to make foodstuff flavor sturdy. my associates are finished chinese language i've got self assurance doubt they got here from usa yet their house is a entire pig sty. theirs crap they create homestead from artwork throughout their front backyard and back backyard and that is all broken issues like tables, refrigerator, washing machines,and so on.. yet in some circumstances while they are cooking it smells incredibly sturdy. yet i incredibly doubt it tastes that sturdy. why? in simple terms walk infront of their door step and you will comprehend why theirs craps everywhere which incorporates ineffective plant life/animals decaying like fish. Im particular they don't save at a real food market the two however the interior of sight china city and all human beings in my state is generally happening with the china city isn;t very sturdy for groceries as that is been customary to hold rats and that is not even that tasty. that being reported do not enable the smells fool you.