Til ka Khatta
Nutty and tangy sesame and tamarind sauce to accompany khichdi.
About this dish
Til ka Khatta is the quintessential companion to Hyderabadi Khichdi, acting as a nutty, sour, and spicy condiment. Originating from the royal kitchens of the Nizams, it utilizes local ingredients like sesame seeds and tamarind to create a thin, cooling sauce. It balances the richness of the ghee-laden rice and meaty accompaniments perfectly.
Ingredients
The Paste Base
- 50g (1/4 cup) White sesame seeds (Til)
- 20g (2 tbsp) Peanuts, raw
- 1 tbsp Dry coconut (Khopra), grated
- 3-4 Dry red chilies
Tang and Liquid
- Lemon-sized ball of Tamarind, soaked in 1 cup warm water
- 500ml Water, for adjusting consistency
- 1 tsp Salt, to taste
The Tempering (Tarka)
- 1 tbsp Vegetable oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
- 2 Dried red chilies, broken
- 1/2 medium Onion, very finely sliced
Method
- 1
Roasting the Nuts
In a small pan over medium-low heat, dry roast the sesame seeds, peanuts, and dry coconut. Stir constantly for 3-4 minutes until the sesame seeds pop and the coconut turns golden brown. Be careful not to burn the sesame, as it can turn bitter very quickly.
- 2
Grinding the Base
Once the roasted ingredients have cooled, place them in a blender with the 3-4 dry red chilies. Grind into a very fine, smooth paste using a few tablespoons of water. The smoother the paste, the better the final texture of the khatta.
- 3
Extracting Tamarind
Squeeze the soaked tamarind to extract all the pulp. Strain the juice through a fine-mesh sieve into a large bowl, discarding the seeds and fibers. You should have a concentrated sour liquid.
- 4
Mixing the Sauce
Add the ground sesame paste to the tamarind water. Whisk vigorously until no lumps remain. Add about 2 cups of water to reach a thin, pouring consistency, similar to a light soup. Add salt to taste.
- 5
Preparing the Tempering
Heat oil in a small frying pan. Add mustard seeds and wait for them to splutter. Add cumin seeds, broken red chilies, and curry leaves. Let them sizzle for 10 seconds until the curry leaves become crisp.
- 6
Sautéing Onions for Tarka
Add the finely sliced onions to the tempering. Sauté until the onions are translucent and slightly browned at the edges. This adds a sweet depth to the otherwise sour sauce.
- 7
Combining and Simmering
Pour the hot tempering directly into the sesame-tamarind mixture. Transfer the entire mixture to a pot and place it on low heat. Do not let it boil; just heat it through for 2-3 minutes until you see tiny bubbles at the edges.
- 8
Final Seasoning
Taste for balance. If it is too sour, add a pinch of sugar or jaggery. If too thick, add a little more water. The final product should be light and refreshing, not heavy.
- 9
Resting the Khatta
Let the khatta sit for at least 10 minutes before serving. This allows the flavors of the tempered spices and fried onions to infuse into the nutty liquid.
Notes & variations
- If you prefer a raw version, you can skip the simmering step and just add the tempering to the cold liquid.
- Store in a glass container; the tamarind can react with certain metals over time.
- Adjust the number of red chilies based on your spice tolerance.
- Leftover khatta can be used as a base for fish curry the next day.
Serve with
Essential with Hyderabadi Khichdi, but also pairs well with vegetable pulao.
Cook's note
Roast the sesame seeds on low heat until they just start to fragrance to avoid any bitterness.