Til ka khatta is actually a thin tangy slurry of roasted sesame seed paste with tamarind water. This is a traditional dish served with khichdi, Hyderabadi palak chicken or palak mutton. The added flavour of fresh onions, garlic cloves makes the dish quite refreshing.
Team it up with khichdi and omellete for full course meal.
Khichdi and dum k mutton kebabs also taste best with til ka khatta.
Til ka khatta - hyderabadi
Firstly, dry roast sesame seeds and groundnut.
In a blender add roasted sesame seeds, groundnut, garlic cloves, green chillies, salt, coriander and mint leaves. Make a fine paste by adding little water.
Wash and soak the tamarind to make the tamarind pulp water.
Take the ground paste in a bowl and add tamarind water to it, until a slurry is formed. To this add sliced onions.
Now heat oil in a pan for tempering, then add cumin seeds, dried red chillies and curry leaves. Allow them to crackle and add this tempering to the sesame tamarind slurry made earlier. Cover for 3 minutes.
That's it. Til ka khatta is ready to be served.
- Slice the onions longitudinally for this recipe.
- Be careful while roasting sesame seeds. Roast them only until they turn very light golden in color. This is because the sesame turns bitter if roasted to darker shades.