Miriyaala Pulusu | Miriyaala Pulusu Recipe with Tips

The Tamil Nadu Special Pepper Tamarind preparation is a great choice to have on a winter afternoon in combination with steaming hot rice!!! Any day when you feel there are no vegetables at home, you can just have this Pepper Pulusu (Tamarind Soup) and follow it up with buttermilk and rice. The meal can be extremely satisfying, I assure you.

You can make this Pulusu by making a paste of Pepper Corns with a few other ingredients and boiling the paste with Onion pieces and Tamarind on slow flame until it becomes a thickish soup. That is all!!! The people of the South definitely have to have a sour curry in their meals. A meal is never considered complete without a Pulusu. And there are so many varieties of Pulusus!!! The Tamilians are even more particular about Pulusus than the Telugu people. This strongly spiced Pulusu is made by Tamilians as part of a meal regularly. Apart from this, it is made to feed people who are recovering from fever and find the taste of mouth bland. Sun-dried Dal fritter bits (Vadiyaalu) are a great combination when fried and served with the Pepper Pulusu.

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Pepper Corns:

• The strong flavour of the Pepper corns should be more in ratio with the spice from red Chilli.

When will the Pulusu taste bitter?

• Roast Pepper Corns and red Chillies on low flame until the aromas escape and the colours change. If you roast on high flame, the Dals and Chillies may char and the Pulusu will get a bitter, acrid taste.

Sambar Onions:

• Small Sambar Onions add to the taste of this dish. If you are unable to access this interesting vegetable, use ordinary onions cut into large quarters. The onion need not be fried till brown. The quantity of onions should be large enough to add sweetness to the dish and balance the sour taste of tamarind.

Can Jaggery be added?

• Definitely you may add jaggery if you like it. The jaggery also balances the sourness of tamarind and the spiciness of the Chillies and Pepper.

A few more tips:

• Cook the Pulusu on a low flame, patiently. That helps to absorb the spices into the tamarind water.

• If the Pulusu appears too thick, you can thin it out by adding hot water.

Miriyaala Pulusu | Miriyaala Pulusu Recipe with Tips - Recipe Video

Miriyaala Pulusu | Miriyaala Pulusu Recipe with Tips

Sambar - Rasam Recipes | vegetarian
  • Prep Time 1 min
  • Cook Time 30 mins
  • Total Time 31 mins


  • For the Pepper Paste:
  • 2 tbsp Miriyaalu (Pepper Corns)
  • 1 tbsp Zeera (Cumin)
  • 1.5 tbsp Dhaniyalu (Coriander Seeds)
  • 1 tbsp Moong Dal/ Bengal Gram
  • 1/4 tbsp Methi (Fenugreek)
  • 1 tbsp Rice
  • 8-10 Dry Chillies
  • 1/4 Cup Fresh Coconut Pieces
  • 1 Sprig Curry Leaves
  • For the Pulusu:
  • 3 tbsp Oil
  • 1 tbsp Rai/ aavalu (Mustard seeds)
  • 2 Sprigs Curry Leaves
  • 2 Pinches Inguva/ Heeng (Asafoetida)
  • 1 Cup Sambar Onions
  • 10 Vellulli/Lehsun (Garlic)
  • Salt (To taste)
  • 1/4 tbsp Pasupu/ Haldi (Turmeric)
  • 2 Tomato (diced)
  • 300 ml Tamarind juice (Extracted from 50 gm Tamarind)
  • 400-500 ml Water


  1. Roast all ingredients for Pepper Paste on a low flame until the aromas start escaping. Be very alert not to over roast or char any of the ingredients.
  2. Cool and grind the ingredients into a fine paste with a little water. Keep it aside.
  3. Heat oil in a vessel. Fry mustard seeds, curry leaves and Heeng.
  4. Add onions, turmeric and salt and fry till the onions turn soft.
  5. Add tomato pieces to the fried onions and cook till tomatoes become pulpy. Add the Tamarind water and cook till it comes to two good boils.
  6. Add the Pepper paste to the boiling soup. Close the lid and let it cook on low flame for 15-18 minutes. Keep stirring the Pulusu now and then.
  7. After the Pulusu is cooked well, test for salt, sourness and spice. Adjust as per need. If you like you may add Jaggery.

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