How To Make Hyderabadi Khichdi Ka Khatta

• Vegan
• Gluten free

• Produce

  • 3 Chillies, green
  • 2 Chillies, dried red
  • 1 tbsp Coriander, leaves
  • 1 Garlic clove
  • 1 Lemon sized tamarind extracted pulp
  • 1 tbsp Mint, leaves
  • 1 Onion, medium sized
  • 1 tbsp Peanuts, roasted

• Baking & Spices

  • 1 tsp Mustard seeds
  • 1 Salt
  • 1 tbsp Sesame seeds, roasted

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Frozen

  • 3 Curry, leaves

Found on yummyindiankitchen.com

Description

Ingredients

• 1 tbsp roasted peanuts
• 1 tbsp roasted sesame seeds(til in hindi)
• 1 tbsp mint leaves
• 1 tbsp coriander leaves
• 1 garlic clove(lehsun)
• 3-4 green chillies
• salt - to taste
• 1 medium sized onion finely sliced
• 1 lemon sized tamarind extracted pulp
• 1 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2-3 dried red chillies
• 3-4 curry leaves

Directions

• In a pan, add little oil and heat it, add slit green chillies, mint leaves, coriander leaves, garlic clove and roast it for one or two minutes.
• In a blender, powder the roasted peanuts and sesame seeds. To it add salt, roasted green chillies, mint leaves, coriander leaves and garlic clove.
• Blend the whole mixture well.
• Take the mixture out in a bowl, to the mixture add tamarind extracted pulp, mix it well, add water if required.
• Check the taste of salt.
• Add sliced raw onions in the khatta.
• In a tadka pan, add oil and heat it, add mustard seeds and allow it to splutter.
• Add cumin seeds, dried red chillies, stir well, add curry leaves and allow it to crackle.
• Transfer the whole tadka into the chutney.
• Serve it with Khichdi.