Miriyaala Pulusu | Miriyaala Pulusu Recipe with Tips

Sambar - Rasam Recipes | vegetarian

  • Prep Time 1 Mins
  • Cook Time 30 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.