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:)
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
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:)