Bommidayila Pulusu

Rinse the Dry Bommidayila thoroughly under running water to remove any sand or impurities. Soak the Dry Bommidayila in warm water for 15-20 minutes, then drain and gently squeeze out excess water.

Soak the Tamarind in 250 grams of warm water for 15 minutes. Mash the Tamarind with your fingers and extract a thick pulp, discarding any fibrous residue.

Finely chop the Onion and Green chili. Dice the Tomato into small pieces.