Til Phalli Ka Khatta (Sesame Seeds & Peanuts Gravy - Hyderabadi style)

 

             Til Phalli Ka Khatta, a traditional dish from Telangana, is an uncooked version of rasam. Til means sesame seeds, phalli means peanuts and khatta means tangy. So it is a tangy soup or rasam. 

             This tangy stew is prepared by blending roasted peanuts, roasted sesame seeds, green chilies, garlic and a handful of mint and coriander leaves. A small amount of jaggery or sugar can be added to balance the flavors. 

             This paste is then mixed with tamarind water and sliced onion. Then a tempering is poured over the end product. Voila, yummy Khatta is ready to be savored.

         

           You can enjoy this yummy and comforting khatta / rasam with khichdi or hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

Ingredients  - 

• 1/4 cup roasted peanuts
• 1/4 cup sesame seeds, dry roasted
• 4-5 green chilies
• 5-6 garlic cloves
• handful of coriander leaves
• handful of mint leaves
• salt to taste
• 1 small marble size tamarind mixed with 2-3 cups water
• 1 onion, sliced

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 garlic cloves, crushed
• 2 dry red chilies. 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder

          Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves and some water into a smooth paste.

          Transfer to a mixing bowl. Add salt to taste. tamarind water and sliced onion. Mix well and keep aside. 

          Tempering - Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes color. 

          Switch off the flame and pour this tempering over the prepared khatta. Give it a mix and serve with khichdi or steamed rice.  

Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves & some water into a smooth paste. Transfer to a mixing bowl.

                       Add salt to taste. tamarind water 

                     and sliced onion. Mix well and keep aside. 

Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes colour. 

        Switch off the flame & pour this tempering over the prepared khatta.

               Give it a mix & serve with khichdi or steamed rice.  

Pachi Pulusu (Raw Tamarind Rasam - Andhra / Telangana style)

 

          Pachi Pulusu, a traditional dish from Andhra and Telangana is an uncooked version of rasam. Pachi means raw and Pulusu is soup. This tangy stew is prepared with tamarind extract containing chopped onion, charred green chilies, curry leaves and salt. A small amount of jaggery or sugar can be added to balance the flavours. 

          You can enjoy this yummy and comforting rasam as a side dish with hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. Unlike the regular rasam, this pulusu is somewhat light and watery. So check out the step by step pictorial recipe to prepare this nutritious regional delicacy.

• 1 onion, chopped
• 2 green chilies
• 1 sprig curry leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 small marble size tamarind 
• salt to taste

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seeds
• 1 dry red chili, chopped
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. urad dal
• 1 tsp. chana dal
• 1 tbsp. coriander leaves, chopped

          Soak the tamarind in 3 cups lukewarm water for 10-15 minutes. Then extract the juice, strain and keep aside. 

          On an open flame roast the green chilies till they are slightly charred. 

          In a bowl, take the onion, curry leaves, green chilies, coriander leaves and salt. Mash well with your hands for a couple of minutes to release the flavour.

          (Alternatively, it can be pounded in a mortar and pestle or pulse it in a mixer grinder). 

          Add the strained tamarind water and mix well. Check for seasoning. 

          For the tempering - Heat oil in a pan and temper with all the mentioned ingredients. Sauté for a few seconds or till it stops spluttering. 

           Pour this tempering over the prepared Pachi Pulusu. Give it a mix and enjoy with hot steamed rice. 

                     In a bowl, take the onion, curry leaves, green chilies, coriander leaves & salt. 

                       Mash well with your hands for a couple of minutes to release the flavour.

                          Add the strained tamarind water & mix well. Check for seasoning. 

                       Heat oil in a pan & temper with all the mentioned ingredients. Sauté 

                       for a few seconds or till it stops spluttering. 

                         Pour this tempering over the prepared Pachi Pulusu. Give it a mix.

                                 Enjoy with hot steamed rice.