Tomato bath recipe – This is an easy one pot rice dish from the udupi region of Karnataka and is usually served in the udupi restaurants. We get to see a variety of tomato bath anywhere prepared with any of the veggies like beetroot, potatoes, green peas, beans and cashews too. This is not an authentic udupi recipe. But it is one of the best tomato bath recipe i got hooked to which was handed over to me by our home cook in Bangalore.
Tomato bath is one of the best options to serve in winters. It can be prepared in less than 30 minutes. It can be packed for your kids lunch box or even for adults along with few sliced carrots or cucumbers.
Tomato bath recipe I am sharing today is very tasty, flavorful, mildly spicy, nutritious and colorful with an addition of veggies. You can use any veggies like beans, carrot, potato, peas etc. I prefer to use beetroot as well, we love them as they lend a beautiful color. But you cannot smell the beetroot in the rice. This way the rice looks more appealing due to the beetroot color and the potatoes tastes slightly tangy.
Like vangi bath or bisi bele bath, this recipe does not need any fresh ground spice powder or any garam masala. Only dry spices or whole spices are used in tempering.
Tomato bath can also be served with simple yogurt raita like onion raita, mint raita or even with just plain yogurt.
Tomato bath recipe
Ingredients (1 cup = 240ml )
Ingredients for tomato bath
- 2 potatoes medium sized (cubed small)
- 8 beans or ¼ cup peas (or both)
- ¼ cup beetroot (cubed small) (optional)
- 1 large onion (thin slices)
- 3 large tomatoes ripe and deseeded
- 1 to 2 green chilies slit (reduce for kids)
- 3 tbsp coriander leaves chopped
- 1 tbsp ginger garlic paste
- ½ tsp. red chili powder
- ½ tsp pepper corn
- ¼ tsp turmeric or haldi
- 3 tbsp oil or ghee
- Salt to taste
- 1½ cups basmati rice or premium rice (soaked for 30 mins)
- 2½ cups water (adjust to suit your rice variety)
Dry spices for tomato bath
- 1 bay leaf or biryani leaf
- 1 star flower or chakri phool
- 4 green cardamoms or elaichi
- 6 cloves or laung
- 2 to 3 inch cinnamon or dalchini
- 6 pepper corn
- ½ tsp cumin or jeera or caraway seeds (shahi jeera)
Preparation for tomato bath
- Wash and soak rice for at least 20 to 30 minutes. Drain and set aside.
- Cube potatoes and add them to a bowl filled with water. Chop other veggies too.
- Peel and Cube beetroot. set this aside, slice onions and chop tomatoes.
Making tomato bath
- Pour oil to a pressure cooker or pot. Saute dry spices and fry till they turn fragrant.
- Add onions and fry till transparent.
- Next add ginger garlic paste and fry till the raw smell goes off.
- Add tomatoes, salt and turmeric and fry till they turn mushy.
- Then add pepper powder and red chili powder. Fry for 2 minutes or until the raw smell goes away.
- Add all the other veggies, fry for another 2 to 4 minutes.
- Pour 2.5 cups water and bring it to a boil. Check salt and add more if needed.
- Drain off the water from the rice and add it to the boiling water.
- Cook the rice till almost the water evaporates. Simmer the flame, close the lid and cook till rice is fully done.
- If using a pressure cooker,
for basmathi rice- Cook on a medium heat for 1 whistle.
for aged rice and non basmati, let the cooker whistle twice also Pour a bit more of water than mentioned in the recipe.
- Let the pressure goes off and fluff up tomato bath with a fork.
How to make tomato bath recipe
1. Heat a pot or pressure cooker with oil, add the seasoning spices, fry till they begin to sizzle.
2. Add onions and fry till they turn translucent, next add ginger garlic paste, fry till the raw smell disappears.
3. Add tomatoes, turmeric and salt. Fry till the tomatoes turn mushy.
4. Add chili powder and pepper powder. Then saute for 2 to 3 mins.
5. Add potatoes, beetroot or beans, fry for about 2 to 3 minutes. close the lid and cook for 2 mins.
6. Pour water, add salt & coriander leaves. Mix and check the salt. Bring the water to boil. If using normal rice, use little more water accordingly.
7. Add drained rice.
8. Give a good stir.
9. Close the lid pressure cook for 1 whistle on a medium heat. If using normal rice then allow 2 whistles.
10. Open the lid and fluff up the rice. You get a nice color after you mix the rice.
Tomato bath is ready. Serve hot with your favorite raita.