Til ka Khatta

Simmer the Khatta

• In a medium pot or kadai, combine the prepared tamarind water, the ground sesame-peanut paste, and the besan slurry.
• Add the grated jaggery, turmeric powder, red chili powder, and salt. Whisk everything together until well combined.
• Pour in the remaining 2 cups of water and stir thoroughly.
• Bring the mixture to a boil over medium heat, stirring occasionally. Once it boils, reduce the heat to low.
• 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.

Prepare the Tempering (Tadka)

• While the khatta is simmering, heat the oil in a small tadka pan over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
• Add the cumin seeds, dried red chilies, and sliced garlic. Sauté for about 1 minute until the garlic turns golden brown and fragrant.
• Add the curry leaves (be careful, they will splutter) and sauté for another 10 seconds.
• Finally, turn off the heat, add the hing, and give it a quick stir.

Combine and Serve

• Carefully pour the hot tempering over the simmering khatta. It will sizzle.
• Stir well to incorporate the tempering into the gravy. Let it cook for one more minute.
• Turn off the heat. Check for seasoning and adjust salt, jaggery, or tamarind if needed.
• Serve hot with Hyderabadi khichdi, steamed rice, or biryani.