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Tomato Bath Recipe

Tomato Bath is a traditional Karnataka style rice dish which is very flavorful and aromatic. It is made by cooking rice with whole spices, onion, tomato a special masala paste and few spices. The smell itself makes you so hungry even before tasting. It has that tangy tomato taste with small hint of spice and coconut flavor which makes it taste very unique.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings2
AuthorSharmilee J

Ingredients

  • ½ cup seeraga samba rice
  • 1 cup water
  • 1 teaspoon oil
  • 1 medium sized onion
  • 2 small sized tomatoes
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon coriander powder
  • ¼ cup green peas
  • 1 tablespoon mint leaves
  • 1 tablespoon coriander leaves
  • salt to taste

For masala paste

  • 2 tablespoon coconut
  • 2 kashmiri red chilies
  • ½ teaspoon fennel seeds
  • 3 small garlic
  • ½ inch ginger piece
  • little water

For tempering

  • 1 tablespoon ghee
  • 1 teaspoon oil
  • 1 small bay leaf
  • 2 small cloves
  • 2 small small cardamom
  • ½ teaspoon cumin seeds

Instructions

  • Rinse ½ cup seeraga samba rice well then soak in water for 30 minutes. Cover and set aside.
  • To a mixer jar add 2 tablespoon coconut, 2 kashmiri red chilies, ½ teaspoon fennel seeds, 3 small garlic, ½ inch ginger piece and little water.
  • Grind to a fine paste and set aside.
  • To a pressure cooker heat 1 tablespoon ghee, 1 teaspoon oil - add 1 small bay leaf, 2 small cloves, 2 small cardamom and ½ teaspoon cumin seeds.
  • Add 1 medium sized onion sliced along with salt. Saute until it turns transparent.
  • Add 2 small sized tomatoes roughly chopped.
  • Saute until tomatoes turns mushy.
  • Add the masala paste.
  • Saute for 3 minutes or until the raw smell of tomatoes leave.
  • Add ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder. Add ½ teaspoon red chili powder if you like it more spicy. Add ¼ cup green peas, 1 tablespoon mint leaves, 1 tablespoon coriander leaves.
  • Give a quick saute.
  • Drain water from rice add it along with 1 cup water and salt if needed. I used 1(rice):2(water) ratio. So for ½ cup rice I used 1 cup water.
  • Give a quick mix, add 1 teaspoon oil.
  • Close with lid and pressure cook in medium flame for 3 whistles.
  • Let pressure release by itself then open.
  • Fluff it gently. The rice may look moist but will become grain separated once cooled.
  • Serve hot with onion raita and papad, tastes best.

Video

Notes

  • Soaking rice - Soaking rice is must for soft grain separated rice.
  • Cook rice right – I always use 1:2 ratio for rice, water which works perfect. I have used seeraga samba rice but you can use sona masoori or raw rice too, but add water accordingly to the rice variety.
  • Heat - I have used 2 kashmiri chilies while grinding, if you want more spice replace with regular chilies. Or you can even add little red chili powder while adding spice powders.
  • Fry tomato well – Let the tomatoes and masala paste cook till raw smell fully goes and oil separate. This step gives bright color and taste.
  • Ghee – Ghee adds flavor and glaze to the bath. Do not skip it.
Nutrition Facts
Tomato Bath Recipe
Amount Per Serving (125 g)
Calories 551 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 174mg8%
Potassium 438mg13%
Carbohydrates 95g32%
Fiber 7g29%
Sugar 10g11%
Protein 9g18%
Vitamin A 207IU4%
Vitamin C 115mg139%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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