Tomato bath recipe

Ingredients

• 200 g (1 cup)rice, cooked and cooled
• 4tomatoes
• 2onions
• 2 tspcrushed ginger and garlic
• 1 tspmild Kashmiri red chilli powder
• ¼ tspturmeric powder
• 10 g (¼ cup)chopped coriander leaves
• to tastesalt
• 30 g (2 tbsp)ghee or sesame oil
• 20 g (¼ cup)grated coconut
• 8small onions
• 1 small piece, 1.3 cm (½ inch)cinnamon
• 1cardamom pod
• 1clove
• 5mild green chillies
• 15 ml (1 tbsp)oil
• ½ tspmustard seeds
• ½ tspurad dal
• 1 tspchana dal
• 1 sprigcurry leaves (optional)

Instructions

1. 1

   Cook the rice

   Pressure-cook the rice, then cool it so the grains stay separate. The recipe uses 1 part rice to 1¼ parts water and cooks it for up to 3 whistles.

2. 2

   Prepare the vegetables

   Finely chop the tomatoes and slice the onions lengthways.

3. 3

   Grind the coconut

   Grind the grated coconut and small onions with a little water, then set the mixture aside.

4. 4

   Temper the spices

   Heat a heavy-based pan with the oil and add the tempering ingredients in the order listed.

5. 5

   Fry the onions

   Add the sliced onions and fry until soft.

6. 6

   Cook the tomatoes

   Add the chopped tomatoes, red chilli powder, turmeric and enough salt for the rice. Cook over a medium heat until the tomatoes become mushy.

7. 7

   Add the mixture

   Stir in the crushed ginger and garlic and the ground coconut mixture.

8. 8

   Loosen the masala

   Add a little oil or ghee so the mixture cooks without burning or sticking.

9. 9

   Cook until glossy

   Continue cooking over a medium heat until the raw smell has gone and the mixture looks glossy and no longer sticky.

10. 10

    Combine with rice

    Carefully mix the masala into the cooked, cooled rice. Add the chopped coriander leaves if you like.

What is tomato bath?

Tomato bath is a spiced rice dish associated with Karnataka in southern India. The word bath is used for certain seasoned rice dishes, and this version gets its character from a tomato-rich masala.

Coconut and small onions are ground together to add body to the sauce, while the cooked rice is folded in at the end. Cooling the rice first helps the grains remain distinct rather than turning soft and clumpy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 6g protein, 42g carbs, 12g fat.

Most of the carbohydrates come from the rice, while ghee or oil and coconut contribute much of the fat. The rice and lentils provide some protein, with smaller amounts from the other ingredients. Balance a serving with a vegetable side or a protein-rich accompaniment such as yoghurt or dal.

The rice matters

Separate grains: Cook the rice until tender, then let it cool before mixing it with the masala. The method gives a rice-to-water ratio of 1:1¼ and suggests cooking for up to 3 pressure-cooker whistles.

Gentle mixing: Fold the rice through the tomato mixture carefully so the grains keep their shape. Add it once the masala is cooked and glossy.

Build the tomato masala

Tomatoes and onions: Chop the tomatoes finely so they break down readily, and slice the larger onions lengthways. Cook the tomatoes with the chilli powder, turmeric and salt until mushy.

Coconut and small onions: Grind these with a little water to make the mixture that thickens and rounds out the masala. Stir it in with the ginger and garlic after the tomatoes have softened.

Watch the pan

Steady heat: Keep the pan at a medium heat while the tomato mixture cooks. Add a little oil or ghee if it starts sticking, as directed in the method.

Ready cues: The masala is ready when its raw smell has gone and it looks shiny rather than sticky. This helps the rice take on the flavour without needing a long cook after it is added.

Aromatic tempering

Whole spices: Cinnamon, cardamom, clove and mustard seeds bring fragrance to the oil. Add the tempering ingredients in the listed order before frying the onions.

Lentils and leaves: Urad dal and chana dal contribute texture, while curry leaves are optional. Keep the heat controlled so the tempering does not burn before the onions go in.

Serving tomato bath

Serve the rice warm as a main meal or as part of a larger Indian spread. A simple cucumber salad or plain yoghurt makes a cooling contrast to the chilli and spices.

For a fuller plate, add a vegetable side or a protein dish. Coriander leaves can be mixed through at the end for a fresh herbal note.

Recipe notes & tips

• Cool the rice before combining it with the masala to help keep the grains separate.
• Chop the tomatoes finely so they soften evenly in the pan.
• Grind the coconut and small onions with only a little water to keep the masala thick.
• Add a little extra oil or ghee if the masala begins to catch on the pan.
• Fold the rice through gently rather than stirring vigorously.
• Add the coriander at the end to keep its flavour fresh.

Variations

• Adjust the heat: Use fewer green chillies or less chilli powder for a milder dish.
• Choose the cooking fat: Use sesame oil instead of ghee for a different flavour.
• Skip the curry leaves: Leave them out if they are unavailable, as they are optional.
• Add vegetables: Stir cooked peas or diced carrots through with the rice for extra vegetables.
• Make it more aromatic: Add a little extra chopped coriander just before serving.

Common mistakes to avoid

• Mixing in hot rice: Cool it first so the grains are less likely to clump.
• Leaving tomato pieces too large: Chop them finely so they cook down into the masala.
• Cooking on high heat: Keep the masala at medium heat to reduce the chance of burning.
• Skipping the glossy cue: Cook until the raw smell has gone and the mixture looks shiny before adding the rice.
• Overmixing the rice: Fold it in carefully to avoid breaking the grains.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat in a pan or microwave until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions