Gravy is known as kuzhambu in Tamilnadu. Rice being prominent in southern parts of India, gravy is equally important for the people in those regions. Tamarind plays a vital role in most of these gravy. These kinds of gravies can stay fresh for about a month, if refrigerated. Parupu means dhal (for instance bengal gram). Here we are going to see parupu urundai gravy made out of steamed Bengal gram fritters. Ingredients: 100 gms bengal gram 2 cups tamarind extract, preferably thick 2 small onion, finely chopped 5 garlic pods 1 tsp fenugreek seeds 1/2 tsp mustard seeds 1/2 tsp split urad dhal/black gram 3 tbsp gingelly/any other oil for tempering 1 tsp red chilli powder 2 tsp coriander powder 1/2 tsp turmeric powder 1 tsp fennel seeds salt to taste Steps: 1. Wash and soak bengal gram in enough cold water for 2 hours. 2. Heat a pan or kadai, add a tbsp of gingelly oil. Take a bowl and add the tamarind extract. To ...