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.

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
Hyderabadi Til ka Khatta
Ingredients
- 1/4 Cup Til, Sesame
- 1/4 Cup Peanuts
- 1 2″ ball Tamarind Or 3/4 tbsp thick tamarind paste
- 1 Cup Finely Sliced Onions
- 1 to 1.5 Cup Water
- Salt to Taste
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Ginger Garlic Paste
- 2 Red Chillies
- 5 to 6 Curry Leaves
Instructions
- If you are using Tamarind, soak it in 1/2 cup warm water. Set aside.
- Over low flame, dry roast the sesame seeds till they change colour and become aromatic.
- Set aside.
- Over low flame, dry roast the peanuts till they change colour and start to pop.
- Set aside.
- After the sesame seeds and peanuts cool a bit, grind them with a little bit of water to make a smooth paste.
- Set aside.
- Place the sliced onions in a large bowl.
- Add the ground sesame paste.
- If you are using tamarind, mash well and extract the juice. Discard the pulp.
- Add the tamarind paste or juice to the onions and sesame paste.
- Add salt and mix well.
- Add enough water to achieve a thick but flowing consistency.
- In a ladle, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the cumin seeds.
- When the cumin start to change the colour, add the ginger garlic paste and stir-fry for a few seconds.
- Add the split red chillies and curry leaves.
- Stir-fry for a few seconds.
- Add the tempering to the Til ka Khatta and mix well.
- Serve with Hyderabadi Khichdi or Hyderabadi Qabooli.

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

Til ka Khatta served with Hyderabadi Masoor Dal Khichdi
Looks Awesome
I loved the recipe & the combination of ingredients used. Good share Aruna!
Hi
Its so good to see the recipie in detail.
My parents are from Hyd.Deccan but not me.
Still the food craving from the parents place seem to be so strong that it made me search for this delicious side dish for kichri.
Indeed one belongs to the Roots…!
Thanks
I am glad to be of help. Do let me know if there are other recipes you want me to try!