Loading...
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
Prepare the Tempering (Tadka)
Sauté Aromatics and Tomatoes
Cook the Tomato Base
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 221.83 calories per serving with 2.53g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Simmer and Sweeten the Khatta
Finish and Serve
Add 1/4 cup of chopped pineapple or raw mango along with the tomatoes for a different sweet and sour profile.
Incorporate small pieces of pumpkin or bottle gourd (lauki) along with the tomatoes for added texture and nutrition.
For a sattvic or Jain-friendly version, simply omit the onion. The dish will still be delicious.
Add one or two slit green chilies along with the ginger for an extra kick of heat.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
The spices used, such as ginger and the seeds in panch phoron (especially fennel and cumin), are known to aid digestion and prevent bloating.
Ingredients like turmeric (containing curcumin) and ginger possess natural anti-inflammatory properties that can help reduce inflammation in the body.
Tomato Khatta is a traditional sweet and sour tomato relish from the Indian state of Odisha. 'Khatta' means sour, and this dish perfectly balances the tanginess of tomatoes with the sweetness of jaggery and the aromatic complexity of panch phoron spices.
The primary difference lies in the tempering. Odia Tomato Khatta specifically uses 'panch phoron' (a five-spice blend) and often mustard oil, which gives it a unique, slightly pungent, and aromatic flavor profile distinct from South Indian or North Indian tomato chutneys.
Yes, you can replace jaggery with an equal amount of sugar or brown sugar. However, jaggery provides a more traditional, earthy, and complex sweetness that is characteristic of this dish.
Once cooled completely, you can store it in an airtight container in the refrigerator for up to one week. The flavors often meld and taste even better the next day.
Yes, in moderation. It's rich in lycopene from tomatoes, an antioxidant good for heart health. Spices like turmeric and ginger have anti-inflammatory properties. However, it contains jaggery, so it should be consumed mindfully, especially by those monitoring their sugar intake.
One serving of Tomato Khatta (approximately 1/4 cup) contains around 165-175 calories, primarily from the oil and jaggery.
It's a versatile side dish. Traditionally, it's served with 'Dalma' (Odia dal) and rice. It also pairs wonderfully with roti, paratha, or as a condiment with snacks like samosas or pakoras.