the comfort series pt. 4
Pulusu, for the uninitiated, is a tangy stew made with onions and tamarind pulp—the “pulupu” (sourness) in pulusu. My most favorite genre of south india entree, easily. It’s easily my favorite genre of South Indian entrées. At the very top of my list sits chepala pulusu (fish pulusu), a dish that instantly reminds me of home and is my forever comfort food.
But today’s star is the ginger pulusu—packed with all the fiery, healing goodness of ginger. Ginger has the power to soothe a sore throat, warms a homesick soul, and has even been my ally on those first two days of period cramps. I only remember tasting this once or twice in childhood, but when I finally returned home after two whole months away, this was the very first recipe I asked my Nanamma (my paternal grandmother) to make.
The strong flavor of the ginger, balanced with caramelized onions carries me straight back to childhood memories, and that feeling of being taken care of. This recipe may not be for you, especially if you dislike ginger. Because, well, the hero ingredient is…GINGER!
GINGER PULUSU (makes 6-8 portions)
What you need:
- 75–100 g ginger (if using organic, it’s stronger—use less), cut into 1-inch cubes
- 6–7 cloves garlic, peeled
- 1 big red onion (or 2–3 regular ones), diced
- 4 green chillies, slit in half to let the seeds out (hello capsaicin!)
- Salt, to taste
- Neutral oil
- 1 tsp turmeric powder
- Chilli powder, to taste
- 2–3 sprigs of curry leaves, torn up with bare hands
- Tamarind (about the size of a lemon—grandma’s measurement), soaked in hot water for a few minutes (start with this step!)
What to do:
- Heat 2–3 tsp oil in a pan and fry the ginger until golden brown. Let it cool, then blitz with the raw garlic to make a paste.
- In another pan, add oil. Toss in the slit chillies, diced onions, and curry leaves. Let the onions cook down. Grandma’s expert tip: add salt, cover with a lid, and let everything sweat together.
- Once the onions are translucent, add the ginger–garlic paste (this isn’t your usual ratio—it’s more like 7:1 ginger to garlic). Cook until the raw smell of ginger disappears.
- Add turmeric and chilli powder, mix well, and let it all cook for another 2–3 minutes. Keep an eye on the base so it doesn’t burn.
- When ready, squeeze out the tamarind and pour the tamarind water into the pan.
- Let the tamarind and ginger bubble away together for 5–10 minutes until well married. Voila! Serve hot with plain rice.
✨Mindfuel bites✨
- Ginger—the hero of this dish and a longtime favorite in both Chinese and Ayurvedic medicine—is a rhizome celebrated for its anti-inflammatory and digestive properties. Ginger root belongs to the same family as turmeric and cardamom, with over 1,300 distinct species. Its strong aroma and flavor come from compounds called gingerols, which are just the beginning of its bioactive magic.
- Ginger is rich in micronutrients like vitamin C, B6, magnesium, potassium, copper, manganese, fiber, and water. Beyond that, it’s loaded with phytochemicals and polyphenols, including the key active compounds: gingerols, shogaols, paradols, zingerone, and various flavonoids and terpenoids. These molecules bring a wide range of benefits: antioxidant, anti-inflammatory, antimicrobial, analgesic, and even potential anti-cancer properties.
- While there isn’t yet a wealth of established research or hard numbers on ginger’s efficacy, modern guidelines and studies give it a nod as a “low-key hero.” The American College of Obstetricians and Gynecologists notes that ginger can help reduce nausea during pregnancy. Similarly, the American Academy of Orthopaedic Surgeons acknowledges that ginger extract may offer analgesic and functional benefits for patients with mild-to-moderate knee osteoarthritis.
- Chen et al. conducted a systematic review and meta-analysis of oral ginger intake and found that it effectively controls menstrual pain in dysmenorrhea—a fact I can personally attest to. Another review suggests ginger may improve lipid profiles, glucose control, insulin sensitivity, and HbA1c in people with type 2 diabetes. Randomized controlled trials are still limited, but so far, ginger seems to be a promising, natural ally in wellness.
- Keep in mind: while ginger can help relieve nausea and soothe your digestive system, too much can cause irritation. The recommended serving is about 1 tablespoon of ground ginger or two-thirds cup of freshly grated ginger.
Literature:
https://pmc.ncbi.nlm.nih.gov/articles/PMC7019938/
