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Bommidayila Pulusu

  • Non Veg
  • 35 mins
  • Serves 4
  • Easy



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.

Health Benefits

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.

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How to Make Bommidayila Pulusu

  • Take out a pot or a kadhai, and heat some mustard and fenugreek seeds inside it.
  • After that add the onions, and when the onions turn brown, add some green chilies and curry leaves
  • Add some more oil now if you feel the need
  • Add some tomatoes to the pot
  • Add the red chili and turmeric powder, and mix properly.
  • Add the salt and coriander powder to the mixture, and follow it up with some tamarind extract to reach the right consistency.
  • Let the masala simmer inside until it comes to a boil.
  • Now, add the fish and let it simmer for 7 to 8 minutes.
  • Serve hot.


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.

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