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Hyderabadi khatta
Sour tamarind sauce
Khatta: thin sour tamarind sauce for khichdi at sehri
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.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 cups hot water
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- 12 curry leaves
- 4 cloves garlicthinly sliced
- 1 onionfinely sliced
- ¼ tsp ground turmeric
- ½ tsp red chilli powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp gram flour (besan)
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Method
0/5 doneStep 1: Soak the 1 ⅜ oz tamarind pulp (seedless block) in the 2 cups hot water for 10 minutes, squeeze it well with your fingers and strain, pressing the pulp through. Whisk the 1 tsp gram flour (besan) into the tamarind water.
10 minStep 2: Heat the 2 tbsp vegetable oil in a pan over a medium heat. Add the ½ tsp cumin seeds, ½ tsp black mustard seeds and 2 dried red chillies; when the mustard pops, add the 12 curry leaves and 4 cloves garlic and fry for 30 seconds until the garlic is pale gold.
2 minStep 3: Add the 1 onion and cook for 4 minutes until soft and translucent. Stir in the ¼ tsp ground turmeric and ½ tsp red chilli powder.
4 minStep 5: Taste for salt and sourness. Serve hot over khichdi.
1 min
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 9 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hyderabadi khatta take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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