Hyderabadi Til ka Khatta | Sesame and Peanut Gravy

Winter means Khichdis galore in my home. While I can enjoy a Khichdi by itself (and a generous dollop of ghee), sometimes a side dish can increase the enjoyment. And so it is the traditional pairing of Til ka Khatta and Hyderabadi Khichdi.

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This recipe for Til ka Khatta results in a delicious, tangy and nutty gravy that is just the perfect side dish for the mellow Hyderabadi Khichdi with Masoor Dal or the Hyderabadi Qabooli (Chana Dal Khichdi). Served at room temperature, this dish involves minimal cooking and gets done in less than 10 mins. All you need to do is roast and grind some peanuts and sesame seeds and then mix them in with tamarind juice and finely sliced onions. Top it with a simple tempering and you are done.

Let not the simplicity fool you into believing it tastes simple too. The flavour profile of the Hyderabadi Til ka Khatta is multilayered; tangy from the tamarind, nutty from the peanuts and sesame, and just a touch sweet from the onions.

Some Tips

• This is the most basic version of Til ka Khatta and I like it so. There are variations in which fresh coriander and/or mint leaves are ground along with the sesame and peanuts.
• Roast the sesame seeds or peanuts separately and over medium heat. This ensures that they are well-roasted and that adds a depth of flavour.
• Let the Til ka Khatta rest for at least 10 minutes before serving to ensure all flavours assimilate well.

Other Recipes with Sesame and/or Peanuts

• A similar gravy is the Maharashtrian Danyachi Amti
• Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh is used to flavour stir-fries or then eaten with rice.
• If you love peanuts/groundnuts, you will love the Andhra Palli Karam Podi | Verkadalai Podi | Spicy Andhra Peanut Powder
• When summer arrives, we make plenty of Mamidikaya Nuvvula Pachadi (Andhra Raw Mango & Sesame Chutney)

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How to Make Hyderabadi Til ka Khatta

1. If you are using readymade tamarind paste, dilute 1/2 tbsp tamarind pulp in 1/4 cup water.
2. Extracting Tamarind Juice (Omit this step if using ready made tamarind paste)
   1. Soak the 1/2 tbsp tamarind in 1/4 cup warm water for 5 minutes.
   2. Using your fingers mash the soaked tamarind well and then squeeze to extract the juice.
3. Making the Sesame-Peanut Paste
   1. Over medium flame, heat a heavy-bottomed kadai or pan.
   2. Dry roast the 2 tbsp of sesame seeds (Til) till they start to pop and change colour.
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   3. Transfer the toasted sesame seeds to a plate and set aside to cool.
   4. Next, add 2 tbsp of peanuts to the kadai and roast till they change colour and start to pop.
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   5. Transfer the roasted peanuts to a plate and set aside to cool.
   6. After the peanuts have cooled, rub them between your palms to remove the skin.
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   7. Now, add the roasted Til and deskinned peanuts to a chutney grinder along with 3-4 tbsp of water, and grind to a slightly coarse and thick paste.
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4. Putting it All Together
   1. To a bowl, add 1/4 cup sliced onions, the ground sesame and peanut paste, the extracted tamarind juice/pulp, and salt.
   2. Mix well.
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   3. If needed, add some water to achieve a thick but flowing consistency.
      
5. The Tempering for the Til ka Khatta
   1. In a tempering ladle, heat 1/2 tsp oil.
   2. Add 1/4 Mustard seeds and wait till they crackle.
   3. When the mustard seeds start to pop, add 1/4 tsp Cumin seeds and stir-fry till the cumin seeds start to change the colour.
   4. Now, add 1/2 tsp ginger garlic paste and stir-fry for a few seconds till the raw smell of the ginger garlic paste disappears.
   5. Finally, add 1 split drid red chilly and a few curry leaves, and stir-fry for a few seconds.
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   6. Add the tempering to the Hyderabadi Til ka Khatta and mix well.
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6. Serve with Hyderabadi Khichdi or Hyderabadi Qabooli.

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Recipe for Hyderabadi Til ka Khatta

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Hyderabadi Til ka Khatta | Sesame and Peanut Gravy

Aruna

Nutty and tangy, the Hyderabadi Til ka Khatta is the traditional accompaniment for the mellow Hyderabadi Khichdi.

Super simple to make, this creamy Sesame and Peanut gravy is flavoured with Tamarind, and gets a nice crunch and a bit of sweetness from the sliced onions.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Brunch, Dinner, Lunch, Side Dish

Cuisine Andhra, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 2 People

Calories 134 kcal

Equipment

• Small Wok
• Tempering Ladle
• Plate
• Spoon
• Bowl
• Grinder

Ingredients

  

1x2x3x

• 2 tbsp Sesame Seeds
• 2 tbsp Peanuts
• 1/2 tbsp Tamarind (See Notes for Using Readymade Pulp)
• 1/4 Cup Onion (Finely Sliced)
• Water as needed
• Salt as needed

For the Tempering

• 1/2 tsp Oil (Peanut Oil preferred)
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 1/2 tsp Ginger Garlic Paste
• 1 Dried Red Chilli
• A Few Curry Leaves

Instructions

 

Extracting Tamarind Juice (Omit this step if using ready made tamarind paste)

• Soak the 1/2″ ball of tamarind in 1/4 cup warm water for 5 minutes.
• Using your fingers mash the soaked tamarind well and sueeze to extract the juice.

Making the Sesame-Peanut Paste

• Over medium flame, heat a heavy-bottomed kadai or pan.
• Dry roast the 2 tbsp of sesame seeds (Til) till they start to pop and change colour.
• Transfer the toasted sesame seeds to a plate and set aside to cool.
• Next, add 2 tbsp of peanuts to the kadai and roast till they change colour and start to pop.
• Transfer the roasted peanuts to a plate and set aside to cool.
• After the peanuts have cooled, rub them between your palms to remove the skin.
• Now, add the roasted sesame and deskinned peanuts to a chutney grinder along with 3-4 tbsp of water, and grind to a slightly coarse and thick paste.

Putting it All Together

• To a bowl, add 1/4 cup sliced onions, the ground sesame and peanut paste, the extracted tamarind juice/pulp, and salt.
• Mix well.
• Now, if required, add some water to achieve a thick but flowing consistency.

The Tempering for the Til ka Khatta

• In a tempering ladle, heat 1/2 tsp oil.
• Add 1/4 Mustard seeds and wait till they crackle.
• When the mustard seeds start to pop, add 1/4 tsp Cumin seeds and stir-fry till the cumin seeds start to change the colour.
• Next, add 1/2 tsp ginger garlic paste and stir-fry for a few seconds till the raw smell of the ginger garlic paste disappears.
• Finally, add 1 split drid red chilly and a few curry leaves, and stir-fry for a few seconds.
• Add the tempering to the Hyderabadi Til ka Khatta and mix well.
• Serve with Hyderabadi Khichdi or Hyderabadi Qabooli.

Notes

If you are using Tamarind Pulp, mix 1/2 tbsp in 1/4 cup water.

Nutrition

Calories: 134 kcalCarbohydrates: 8 gProtein: 5 gFat: 10 gSaturated Fat: 1 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 5 gTrans Fat: 0.01 gSodium: 7 mgPotassium: 174 mgFiber: 3 gSugar: 2 gVitamin A: 77 IUVitamin C: 32 mgCalcium: 106 mgIron: 2 mg

Keyword Hyderabadi Til ka Khatta, Sesame and Peanut Gravy, Til ka Khatta

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!