Tomato bath is an aromatic, tasty and spicy one pot rice meal cooked with tomatoes, coconut, peas, herbs and spices. This is a perfect dish for busy days when you need a simple prep yet healthy and delicious lunch box option. Learn to make simple Karnataka style tomato bath in 2 ways – with and without coconut. Do you want for a rice dish you can make in a jiffy? Try my simple tomato bath without coconut following my recipe 2.
If you’re looking to build up on that dish and don’t mind the slightly longer cook time (around 40 minutes), this is the next level recipe for you. I make this wholesome and satiating rice and tomato meal with coconut often as we relish it immensely.
While my recipe has instructions for cooking tomato bath in the pressure cooker, you can cook it in a deep pan directly on the stovetop or even in the instant pot.
Tomato bath translates to “rice cooked with plenty of tomatoes”. So it is similar to the South Indian tomato rice where the dish is spiced to perfection to infuse the aromas of whole and ground spices along with herbs.
The Kannada word “bath” also spelled as “Bhath” is a one pot sweet or savory dish where all the ingredients are immersed in water and cooked to a moist dish. Kesari bath, chow chow bath, bisi bele bath are a few such dishes from Karnataka.
Cooked rice is so versatile that it lends itself to a plethora of dishes. This tangy and spicy tomato bath is one such delicious recipe popularized by restaurants from Udupi region of Karnataka.
Karnataka is home to umpteen rice dishes, each competing for the favorite dish spot. You’ll find many versions of tomato rice recipe including the quick tomato bath I posted here (recipe 2).
How to make tomato bath (stepwise photos)
Recipe 1 – Prepare the rice
1. Rinse 1 cup of sona masuri or ponni rice. You can use any short or medium grain, non-sticky rice to make this tomato bath. Drain all the water from the rice using a colander and set the rice aside.
2. In the meantime, prep the rest of the ingredients.
Deseed and chop 150 to 175 grams tomatoes (2 medium, ¾ to 1 cup chopped)
Chop 1 to 2 tbsps mint (10)
Chop 2 tbsps corianders leaves (handful)
Slice the small onion (¼ cup).
Grate 3 to 4 tbsps coconut
Get ¼ cup peas ready. You can peel the tomatoes, if desired, but the skins tend to contain considerable nutrients.
Make the coconut and spice paste
I made 2x recipe so you will find double the ingredients in the pictures.
3. Add the following to a grinder jar. This is the base of the masala along with tomatoes.
3 to 4 tablespoons fresh coconut
2-4 mild red chili (6 bydagi)
½-¾ teaspoon fennel seeds
¾ inch ginger
3 cloves
2 green cardamoms pods, crushed
How to make tomato bath (stepwise photos)
Recipe 1 – Prepare the rice
1. Rinse 1 cup of sona masuri or ponni rice. You can use any short or medium grain, non-sticky rice to make this tomato bath. Drain all the water from the rice using a colander and set the rice aside.
2. In the meantime, prep the rest of the ingredients.
Deseed and chop 150 to 175 grams tomatoes (2 medium, ¾ to 1 cup chopped)
Chop 1 to 2 tbsps mint (10)
Chop 2 tbsps corianders leaves (handful)
Slice the small onion (¼ cup).
Grate 3 to 4 tbsps coconut
Get ¼ cup peas ready. You can peel the tomatoes, if desired, but the skins tend to contain considerable nutrients.
Make the coconut and spice paste
I made 2x recipe so you will find double the ingredients in the pictures.
3. Add the following to a grinder jar. This is the base of the masala along with tomatoes.
3 to 4 tablespoons fresh coconut
2-4 mild red chili (6 bydagi)
½-¾ teaspoon fennel seeds
¾ inch ginger
3 cloves
2 green cardamoms pods, crushed
Cook the tomato bath
6. Heat 1 ½ tablespoons ghee or oil (if vegan) in pressure pan or deep pan. Lower the heat and add the following whole spices –
1 star anise, 2 green cardamoms, 1-inch cinnamon, 2 cloves, ½ teaspoon cumin seeds and 1 small bay leaf (tej patta). Fry the spices until fragrant for a minute.
Cook the tomato bath
6. Heat 1 ½ tablespoons ghee or oil (if vegan) in pressure pan or deep pan. Lower the heat and add the following whole spices –
1 star anise, 2 green cardamoms, 1-inch cinnamon, 2 cloves, ½ teaspoon cumin seeds and 1 small bay leaf (tej patta). Fry the spices until fragrant for a minute.
Cook the tomato bath
6. Heat 1 ½ tablespoons ghee or oil (if vegan) in pressure pan or deep pan. Lower the heat and add the following whole spices –
1 star anise, 2 green cardamoms, 1-inch cinnamon, 2 cloves, ½ teaspoon cumin seeds and 1 small bay leaf (tej patta). Fry the spices until fragrant for a minute.
7. Now add ¼ cup of sliced onions (1 small). Sauté the onions for 2-3 minutes on medium heat, until the onions become transparent, and the rawness is gone.
10. Now add ¼ to ½ teaspoon of garam masala and ¾ teaspoon of coriander powder. Also mix in the ground coconut paste to the tomatoes. Stir well to combine.
10. Now add ¼ to ½ teaspoon of garam masala and ¾ teaspoon of coriander powder. Also mix in the ground coconut paste to the tomatoes. Stir well to combine.
11. Cook for 5 to 6 minutes until thick, paste starts to leave the sides of the pan. Don’t skip this step as this is necessary to bring out the rich flavors of the dish.
12. Next add ½ cup of fresh or frozen green peas, 1 to 2 tablespoon of chopped mint (pudina) and 2 tablespoon of chopped coriander leaves. Cook for 3-4 minutes, until the flavors blend with the peas. You can also use precooked dried peas or other chopped vegetables like carrot, beets or beans.
13. Add 1¾ cups of water to the pressure pan. Add 2 cups of water if you’re cooking directly on the stovetop (as some of the water will evaporate with open cooking). Taste and adjust seasonings. Add the rinsed rice. Taste test and add more salt if required. The water has to be slightly salty.
Serve tomato bath warm or hot with onion raita.
Serve tomato bath warm or hot with onion raita.
Serve tomato bath warm or hot with onion raita.
