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

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
- Should the hassle be saved and simply buying the paste ready made

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

The site below has a recipe...;

Answer 2

record of components: Qty degree component Wt.(gms) components: 3 cups of tamarind water one million one million/2 onion chopped one million spoon salt + chilli powder one million/4 cup jaggery Seasoning: oil mustard seeds jeera urad dhal Cooking technique: In a vessel upload tamarind water, to it upload chilli powder, salt, jaggery, uncooked chopped onions. Then in yet another vessel upload all the climate for tempering and while the mustard seeds crackle upload the curry leaves after which upload this to the above liquid mixture. Pachi pulusu is waiting. in case you enable it stand for minimum of one hour earlier serving then it tastes sturdy.