The sourness of the tomatoes braised with the sweetness of dates and jaggery creates this beautiful complex dish that is a must in festive cooking in an Odia household & temples.
Like every other region, Temples in Odisha have a very selective set of dishes prepared for the lords of the temple. One of the most classic combinations is the white rice along with Dalma & tomato Khatta. Though it’s a common dish in temple & festive cooking, in a household you especially see it during Karthik maasa/ Month. The Dussehra & Diwali season brings in a bit of Cleaning in Odia household. They eat purely vegetarian food throughout the month. There are two varieties to this dish. A sour Khatta and a sweet & sour khatta. The most famous one is the sweet-sour combination. Today I am making the sweet-sour tomato khatta.
So let’s get started.
Prep time | 30 mins
Cooking time | 20-30 mins
Difficulty level | Beginner - Intermediate
Ingredients
Tomato large, 4 pieces, quarter cuts
Sukhila Khajuri/ Dried dates, 5-6 pieces (Regular soft dates can be used too)
Mustard oil, 1 tbsp
Mustard seeds, 1 tsp
Dried red chillies, 2 pieces
Curry leaves, 10-15 leaves
Turmeric powder, 1 tsp
Salt, 1 tsp or to taste
Hot water, 2 cups (1 cup each for soaking dates & added to the khatta)
Jaggery 3/4th cup or more ( based on personal taste)
Roasted cumin & red chilli powder, ½ tsp
As we are using dried dates, we need to prepare them to get softer. To do that, we first need to make cuts onto the dates around them. Then soak them into hot water for 30 mins.
Heat mustard oil in a pan, when hot add mustard seeds. When splutter add the dried red chillies and curry leaves. Fry them for 30seconds. Now add tomatoes, salt and turmeric powder and the soaked dates.
Dry Dates take longer to cook and needs to be added at this point. In case of soft dates, it can be added once the tomatoes are half cooked.
Stir properly and cover the pan with a lid for 5 mins. Remove the lid and gently mash the softened tomatoes. Add 1 cup of hot water. Cook for 5 more mins. Add the Jaggery and cover the lid. Cook it for 2 to 3 min. Check on the sweetness and add more jaggery in case needed. Add the roasted cumin and red chilli powder.
Serve as a side dish to rice & dal/ Dalma. It can also be eaten with dosa/ Puris as chutney.
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