Few days back, my sister Uma, told me about this Khuzhambu. She told that she got the recipe from some source in the net and that it came out very well and very enthusiastically shared the recipe with me. It was indeed very interesting. 
A week back, I made this at home for lunch. The flavour, texture and taste was really amazing. I felt that it tasted like a mix of traditional vathakhuzhambu and milagu Khuzhambu. Everyone in my family also loved this Khuzhambu. So, I am happily sharing this recipe with you all . Hope you all like it too:)

Ingredients

Preserved manthangali ( black nightshade)- 1/2 cup

Peeled shallots( Chinna vengayam)- 1/2 cup

Tamarind – small lemon sized

Jaggery – 1 tbsp

Perungayam ( hing/ asafoetida) – 2 pinches

Turmeric powder- 1 tsp 

Curry leaves – 2 sprigs

Sesame oil – 2 tbsps

Mustard – 1 tsp

Split urad dal – 1 tsp

Chana dal ( kadala paruppu)- 1 tsp

Salt to taste

For the spice powder

————————

Vendhayam ( methi/ fenugreek seeds) – 2 tsps

Ullundhu ( urad dal/ black gram)- 2 tbsps

Tuvaram paruppu( tuvar dal/ pigeon peas)- 2 tbsps

Coriander seeds ( dhania )- 2 tbsps

Pepper ( Milagu )- 1 tsp

Red chillies – 4-5

Raw rice – 1 tbsp

Method

Soak tamarind in 1 cup of water for 30 mins. Squeeze well and take the extract.

Roast all the ingredients separately. Grind the roasted vendhayam to a fine powder and keep it aside. Grind rest of the ingredients together and keep it aside. 

Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal, chana dal, curry leaves and hing. Sauté for few seconds and then add the shallots. Sauté till it turns pink. Now add the manthangali and sauté till it gets roasted. Add the vendhayam powder and sauté for few more seconds.

Add the tamarind extract, 1 more cup of water, jaggery, turmeric powder and salt to taste. Mix well and check for the seasonings.

Add the ground spice powder and mix well. Let it boil till the raw smell of tamarind goes away and the gravy becomes little thick in consistency. 

Now close the pan, reduce the flame and let it boil it oil starts floating on top.

Serve the Khuzhambu warm or at room temperature with steamed rice drizzled with sesame oil:)