Hyderabadi Til ka Khatta for Khichdi

Winter means Khichdis galore in my home. While I can enjoy a Khichdi by itself (and a generous dollop of ghee), I found that Hyderabadi Khichdi made with rice and masoor dal needs something to add an extra edge to it; and so I made the traditional accompaniment of Til ka Khatta.

Pin

This recipe for Til ka Khatta resulted in a super delicious tangy, nutty gravy that was 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. Let not the simplicity fool you into believing it tastes simple too. The flavour profile of the Hyderabadi Til ka Khatta is rather complex; it is tangy, it is nutty, and just a touch sweet from the onions.

So without much ado here is the recipe!

If you like this nutty gravy, also try the Maharashtrian Danyachi Amti!

Recipe for Hyderabadi Til ka Khatta

How to Make Hyderabadi Til ka Khatta

1. Extracting Tamarind Juice (Omit this step if using ready made tamarind paste)
   1. Soak the tamarind in 1/2 cup warm water for 10 minutes.
   2. Using your fingers mash the soaked tamarind well and sueeze to extract the juice.
   3. Set aside.
2. Making the Ground Sesame Peanut Paste
   1. Over low heat, dry roast the til till it changes colour to light brown.
      Pin
   2. Remove from the pan and set aside to cool.
   3. Next, over low heat, dry roast the peanuts till they change colour and start to pop.
      Pin
   4. Remove from the pan and set aside to cool.
   5. Add the roasted til and peanuts to a chutney grinder along with some water.
   6. Grind to a smooth and thick paste.
      Pin
   7. Set aside.
3. Putting it All Together
   1. Add the sliced onions to a large bowl.
   2. Add the ground sesame paste, tamarind juice/pulp, and salt.
      Pin
   3. Mix well.
   4. Now add about 1.25 cups water to achieve a thick but flowing consistency. Add more water, if required.
      Pin
      
4. The tempering for the Til ka Khatta
   1. In a ladle, heat the oil and add the mustard seeds.
   2. When the mustard seeds start to pop, add the cumin seeds and stir-fry till the cumin seeds start to change the colour.
   3. Add the ginger garlic paste and stir-fry for a few seconds till the raw smell of the ginger garlic paste disappears.
   4. Now add the split red chillies and curry leaves, and stir-fry for a few seconds.
      Pin
   5. Add the tempering to the Hyderabadi Til ka Khatta and mix well.
      Pin

      Hyderabadi Til ka Khatta

5. Serve with Hyderabadi Khichdi or Hyderabadi Qabooli.