Tomato Khatta
Tangy, gently spiced tomato khatta is a comforting Hyderabadi-style gravy that comes together with soft cooked tomatoes, tamarind, and a simple tempering. It pairs beautifully with steamed rice and mild curries.
For 4 servings
- prep · ~10 min
Soak the tamarind.
Soak the tamarind in a little warm water for 10 minutes, then squeeze well and strain to get a smooth pulp.
- boil · ~10 min
Cook the tomatoes until soft.
1.Add chopped tomatoes, green chili, turmeric powder, red chili powder, salt, and water to a pot.2.Bring to a boil over medium heat.3.Cook until the tomatoes turn very soft and start breaking down, about 8 to 10 minutes.4.Mash lightly with the back of a spoon for a loose gravy. - simmer · ~6 min
Add tamarind and jaggery.
Pour in the tamarind pulp and add jaggery. Simmer for 5 to 6 minutes so the sour, spicy, and lightly sweet flavors come together.
TIPKeep the gravy slightly thin; tomato khatta thickens a little as it sits. - temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, dried red chili, and curry leaves.4.Cook for a few seconds until fragrant.TIPStand back when you add curry leaves, as they can splutter in hot oil. - assemble · ~1 min
Pour the tempering into the khatta.
Add the hot tempering to the simmering tomato mixture and stir well. Let it bubble for 1 minute so the flavors blend.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, slightly soft tomatoes so the gravy breaks down naturally without needing blending.
- 2Strain the tamarind pulp well to avoid fibers and seeds making the khatta gritty.
- 3Add tamarind only after the tomatoes have softened; acid too early can slow their breakdown.
- 4Keep the gravy a little loose on the stove, because it thickens as it rests.
- 5Let the mustard seeds fully splutter before adding cumin and curry leaves for a cleaner tempering flavor.
- 6Simmer the tempered khatta for just a minute after pouring in the tarka so the aroma stays bright.
- 7This tastes even better after 20 to 30 minutes of resting, when the sour, heat, and jaggery balance out.
Adapt it for your goals.
Garlic
Add a few sliced garlic cloves to the tempering for a deeper, more savory version that pairs especially well with plain rice.
spicierSpicier
Increase green chilies or red chili powder for a sharper heat if serving the khatta with mild dals or simple vegetable curries.
low oilLow-oil
Use less oil for the tempering and keep the seasoning brief; you still get the tangy tomato-tamarind profile with a lighter finish.
onion freeOnion-free
This recipe is already onion-free, making it useful when you want a simple, fasting-style, or pantry-friendly sour gravy.
Why this is on our healthy list.
Tomato-Rich Base
Tomatoes bring natural antioxidants and a light, hydrating base while keeping the dish fresh and not overly heavy.
Digestive Spice Tempering
Cumin, curry leaves, and chilies add aroma and can make a simple rice meal feel more digestible and satisfying.
Moderate Fat Cooking
Only a small amount of oil is used for the tempering, so the dish gets flavor without relying on a rich gravy base.
Frequently asked questions
Yes. Use a small amount of tamarind paste diluted in water, then adjust to taste since packaged paste is often more concentrated.
