Khatta is the tangy, sweet note on a Kangri dham plate. Tamarind and dried mango give it its sourness, jaggery balances it, and pumpkin (or boiled chickpeas) give it body.
A spoonful with rice cuts through all the ghee of the dham.
Recipe card
Kangri Khatta (Sweet & Sour)
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 4 servings
- Diet
- Vegetarian
Ingredients
Method
- Temper
Heat the mustard oil, add methi, saunf and hing and let them sizzle until fragrant.
- Cook the pumpkin
Add the pumpkin, turmeric, chilli and salt. Stir, cover and cook on low for 10 minutes until soft.
- Add the sour and sweet
Add the tamarind, amchur, jaggery and 1 cup water. Simmer for 10 minutes, mashing a few pumpkin pieces.
- Adjust
Taste and balance — it should be clearly sour and sweet at the same time. Thicken with the rice-flour slurry if needed and simmer 2 more minutes.
Tips from our kitchen
- The fenugreek and fennel tempering is what makes it taste like khatta.
- Khatta keeps well in the fridge for 3 days.
