Til ka Khatta
A classic Hyderabadi curry with a unique nutty and tangy flavor profile. Roasted sesame seeds, peanuts, and coconut are ground into a rich paste and simmered with tamarind juice for a delicious side dish that pairs perfectly with rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Roast and Grind the Paste
- b.In a heavy-bottomed pan over low-medium heat, dry roast the sesame seeds for 2-3 minutes until they turn light golden and start to pop. Immediately transfer to a plate to cool.
- c.In the same pan, roast the peanuts for 3-4 minutes until they are aromatic and have light brown spots. Add them to the plate with the sesame seeds.
- d.Finally, roast the grated dry coconut for about 1 minute until it's fragrant and lightly toasted. Be careful as it burns quickly. Add it to the same plate.
- e.Allow the roasted ingredients to cool completely for about 10 minutes. This is crucial for a smooth paste.
- f.Once cooled, transfer the mixture to a blender or spice grinder and grind into a fine powder.
- g.Add 3-4 tablespoons of water and blend again to form a smooth, thick paste. Set aside.
- 2
Step 2
- a.Prepare Tamarind Water and Slurry
- b.Place the tamarind block in a bowl and pour 1 cup of hot water over it. Let it soak for 15 minutes.
- c.After soaking, mash the tamarind pulp thoroughly with your fingers to extract all the juice.
- d.Strain the liquid through a fine-mesh sieve into a bowl, pressing the pulp to get maximum extract. Discard the fibrous solids.
- e.In a separate small bowl, whisk the besan with 1/4 cup of water to create a smooth, lump-free slurry.
- 3
Step 3
- a.Simmer the Khatta
- b.In a medium pot or kadai, combine the prepared tamarind water, the ground sesame-peanut paste, and the besan slurry.
- c.Add the grated jaggery, turmeric powder, red chili powder, and salt. Whisk everything together until well combined.
- d.Pour in the remaining 2 cups of water and stir thoroughly.
- e.Bring the mixture to a boil over medium heat, stirring occasionally. Once it boils, reduce the heat to low.
- f.Let it simmer gently for 12-15 minutes, stirring every few minutes to prevent it from sticking to the bottom. The gravy will thicken slightly and the raw smell of besan will disappear.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the khatta is simmering, heat the oil in a small tadka pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
- d.Add the cumin seeds, dried red chilies, and sliced garlic. Sauté for about 1 minute until the garlic turns golden brown and fragrant.
- e.Add the curry leaves (be careful, they will splutter) and sauté for another 10 seconds.
- f.Finally, turn off the heat, add the hing, and give it a quick stir.
- 5
Step 5
- a.Combine and Serve
- b.Carefully pour the hot tempering over the simmering khatta. It will sizzle.
- c.Stir well to incorporate the tempering into the gravy. Let it cook for one more minute.
- d.Turn off the heat. Check for seasoning and adjust salt, jaggery, or tamarind if needed.
- e.Serve hot with Hyderabadi khichdi, steamed rice, or biryani.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast all seeds and nuts on a low flame to prevent burning, which can make the gravy bitter.
- 2The balance of tangy (khatta), sweet (meetha), and spicy (teekha) is key. Adjust tamarind, jaggery, and chili powder to your preference.
- 3The khatta thickens as it cools. If it becomes too thick, add a little hot water to reach your desired consistency before serving.
- 4For the best flavor, use fresh, high-quality sesame seeds (til) and sesame oil (gingelly oil) for the tempering.
- 5Ensure the besan is cooked out properly during the simmering stage to avoid a raw, pasty taste in the final dish.
Adapt it for your goals.
Spicier Version
Add 2-3 slit green chilies along with the tempering for an extra kick of heat.
Creamier TextureCreamier Texture
For a richer, creamier gravy, substitute 1/2 cup of water with 1/2 cup of thin coconut milk. Add it towards the end of the simmering time and do not boil vigorously.
Nut Free VersionNut-Free Version
If you have a peanut allergy, you can omit the peanuts and increase the amount of sesame seeds to a generous 1/3 cup.
Why this is on our healthy list.
Rich in Healthy Fats
Sesame seeds and peanuts are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Good Source of Minerals
Sesame seeds are packed with essential minerals like calcium for bone health, magnesium for muscle function, and zinc for a strong immune system.
Aids Digestion
Tamarind, the key souring agent, has long been used in traditional medicine as a natural laxative that can help promote smooth digestion and gut health.
Provides Plant-Based Protein
The combination of peanuts and besan (chickpea flour) contributes a good amount of plant-based protein, making this dish a satisfying and nutritious option.
Frequently asked questions
Til ka Khatta is a traditional Hyderabadi curry characterized by its unique tangy, sweet, and nutty flavor. 'Til' means sesame seeds, and 'Khatta' means sour, referring to the tamarind base. It's often served as a side dish with rice dishes like khichdi or biryani.