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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.
Tomato Bath is colorful and has that homely taste that tastes in between biryani or pulao. The best part is that you can make it simple or rich, as you like, by adding ghee or roasted cashews. This dish is often made during weekends or small get-togethers as it looks so vibrant and taste so good even when packed for lunch box.
[feast_advanced_jump_to]About Tomato Bath
Tomato Bath is a very popular Karnataka style rice dish. It is different from usual tomato rice because it has a special masala paste made from coconut, ginger, garlic, red chilies and fennel seeds. The special masala paste gives deep aroma and smooth texture to the rice. Tomato Bath is slightly moist but rice should not turn mushy.
The base for this recipe is a thick tomato masala. Fresh tomatoes are sauteed well until mushy along with onion. Then a masala paste is added which gives a mild sweetness and nice aroma. Seeraga samba rice is cooked along which makes the rice tastes so good. If you are a biryani / pulao lover then this tomato bath is a must try for you.
This recipe is very simple to adjust how you like. You can add few pieces of carrot or some green peas to make it more colorful and taste better. You can also add little biryani masala powder for extra nice flavor. You can serve it with papad, chips or plain onion raita for full meal experience.
I make this whenever I feel like having something tangy and spicy but not too heavy, I end up making Tomato Bath. It fills stomach well and tastes best even when slightly warm, perfect for lunch box or travel food.
Now this tomato bath has become a regular in our monthly meal menu. Do try this and enjoy it with your family. I love tomato bath with curd or onion raita the best combination. Tomato Bath is packed with flavors and no less than a biryani. Variety rice and one pot rice varieties are always my favorite to cook and eat.
Tomato Bath Video
Tomato Bath Ingredients
- Rice - I have used seeraga samba rice you can use basmati rice too.
- Onion - It gives mild sweetness and nice body to the masala. I have used big onion sliced thin, you can use shallots also.
- Tomatoes - I used fresh tomatoes chopped fine, it adds tangy taste and lovely color. Use ripe ones for more juicy flavor.
- Green Peas - Use fresh green peas which gives mild sweetness in between the spicy rice.
- Spice powders - I have added turmeric powder, coriander powder and garam masala powder. Add red chili powder if you want it more spicy.
- Mint, Coriander leaves - adds freshness and flavor to the rice.
- Masala paste - A special flavorful masala paste is made with coconut, kashmiri red chilies, ginger, garlic and fennel seeds.
- Whole spices - Spices include cinnamon, cardamom, cloves and bayleaf which is added while tempering.
- Cumin seeds - is added while tempering and adds nice flavor.
- Oil, Ghee - used to temper the whole spices.
Why This Recipe Works
- This recipe has a balance of tangy, spicy and slightly sweet taste.
- The coconut paste gives nice smooth texture and unique Karnataka touch.
- Easy to make using simple ingredients already in kitchen.
- It stays good even after few hours, great for lunch box.
- You can easily make it plain or rich by adding ghee, vegetables or nuts.
Similar Recipes
How to make Tomato Bath Step by Step
1.Rinse ½ cup seeraga samba rice well then soak in water for 30 minutes. Cover and set aside.
2.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.
3.Grind to a fine paste and set aside.
4.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.
5.Add 1 medium sized onion sliced along with salt. Saute until it turns transparent.
6.Add 2 small sized tomatoes roughly chopped.
7.Saute until tomatoes turns mushy.
8.Add the masala paste.
9.Saute for 3 minutes or until the raw smell of tomatoes leave.
10.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.
11.Give a quick saute.
12.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.
13.Give a quick mix, add 1 teaspoon oil.
14.Close with lid and pressure cook in medium flame for 3 whistles.
15.Let pressure release by itself then open.
16.Fluff it gently. The rice may look moist but will become grain separated once cooled.
Serve hot with onion raita and papad, tastes best.
Expert Tips
- 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.
Serving and Storage
Serve Tomato Bath warm with onion raita, papad or some crispy fryums. It taste very good with plain curd also if you like mild side.
Store leftovers in fridge and just heat a bit before serving. The taste and smell almost same even next day, only rice become little firm after cooling.
FAQS
1.What rice is best for tomato bath?
I like seeraga samba the best but you can replace it with sona masoori or basmati rice or even raw rice. Make sure to adjust water according the variety of rice used.
2.Can I skip coconut paste?
No the masala paste is the main flavor of tomato bath so I would not recommend slipping it.
3.Can I add vegetables?
Yes sure, you can add peas, carrot or capsicum. Just fry them with onion before adding tomato paste.
4.Why my rice turned mushy?
That happens if you over cook or water is more. 1:2 ratio works perfect and cook for 3 whistles in medium flame.
5.What variations can I make?
Use fully ghee instead of oil, sauté onions and tomatoes well until mushy, and add a touch of vangi bath powder for enhanced aroma and taste.
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📖 Recipe Card
Tomato Bath Recipe
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
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