Miriyaala Pulusu | Miriyaala Pulusu Recipe with Tips

Tamilnadu Specials

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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Tips

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.