- 5 slices of fish.chefs making this dish in the local region use the most popular fish of the region, Bommidala
- 6 teaspoon of refined oil
- 1 teaspoon of fenugreek seeds
- 1 teaspoon of mustard seeds
- 2 finely sliced onions
- 5 green chilies, split
- A handful of curry leaves
- 4 properly chopped tomatoes
- 1 tablespoon of turmeric
- 1 tablespoon of red chili powder
- 1 tablespoon of coriander powder
- 2 teaspoon of salt for taste purpose
- 1 cup of tamarind extract
India is particularly host to a wide variety of cuisines. The country has a wide range of different cuisines present in different states, and each one of these cuisines has a unique taste to it. These cuisines come with an amazing blend of flavors and spiciness. The Bommidayila Pulusu is a dish that is host to the Andhra cuisine inside India. The dish has a generous amount of spices mixed with aromatics inside it, and these spices make for a brilliant burst of flavors inside your mouth. The Andhra cuisine is known to be spicier in nature, so most of the dishes coming from this region of India have more spices and are aromatic. So, gear up for a ride of different spices and aromas when you try the Bommidayila Pulusu through this recipe.
Fish is believed to be the source behind omega 3 fatty acids inside your body. These fatty acids make for a good flow of blood, and reduce chances of inflammation and heart diseases.
How to Make Bommidayila Pulusu
Hyderabadi food is the highlight of the Andhra cuisine, as the region is said to be home to the famous Biryani. Hyderabadi food is also said to contain mixtures of both Muslim and Hindu cuisines.