Hyderabadi Til ka Khatta | Sesame and Peanut Gravy
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.
Equipment
- Small Wok
- Tempering Ladle
- Plate
- Spoon
- Bowl
- Grinder
Ingredients
- 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