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Hyderabadi khatta

Sour tamarind sauce

In Hyderabad the pre-dawn sehri meal of Ramadan is often khichdi, kheema and khatta: a thin, sour tamarind and onion sauce, tempered with curry leaves, garlic and dried chilli, ladled over the soft rice and lentils to wake up the palate at four in the morning. It is runny like a rasam, tart and savoury with just a little heat. Chef's tip: fry the onion only until soft, not brown, so the khatta stays light and sharp.

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