Khatta, which means 'sour' in Urdu, is a popular condiment served with the famous Hyderabadi breakfast, Kichdi. In Hyderabad, khatta, is traditionally made with fresh tamarind pulp. Many people add roasted sesame seed and peanut paste to it as well, to make till ka khatta, or sesame and tamarind chutney. I grew up eating khatta without any sesame seeds so traditionally I make the simple khatta using only tamarind pulp. A tadka, or tempering, of mustard seeds, cumin seeds, coriander seeds, curry leaves, and whole dry red pepper is added to finish it off. Be sure try it out next time you make kichdi.
1 Small Onion Finely Sliced
1 Tsp Red Pepper Powder
2 Tsp Salt
2 Green Chili's Finely Chopped
2 Tbsp Finely Chopped Cilantro
2 Tbsp Tamarind Concentrate
2 Cups Water
Optional: You may add 1 Tbsp roasted sesame seeds and 1 Tbsp roasted peanuts ground into a fine powder for till ka khatta.
2 Tbsp Oil, 1 Tbsp Mustard Seeds, 1 Tbsp Cumin Seeds, 1 Tsp Coriander Seeds, 4-5 Whole Dry Red Peppers(Bagaar ki Mirch), 1/2 tsp Turmeric, and 2 Sprigs Curry Leaves
1. In a bowl, put the tamarind concentrate and add the 2 cups of water and set to soak for about 5 minutes.
2. In a separate bowl, take the onions, red pepper powder, green chili's, and cilantro, and mix everything together.
3. Take the soaked tamarind paste and mix well until dissolved into the water completely. Then slowly add to the onion mixture and mix well.
4. Take a small pan and heat the 2 Tbsp oil for tempering. Once the oil is heated, turn the flame to low, and add each ingredient one by one for tempering. Once it started splattering a little, turn the heat off and allow to cool for a few minutes.
5. Slowly add the tadka to the tamarind and onions mixture. Now your khatta is ready to enjoy with fresh, warm kichdi.