Tomato bath recipe | How to make simple tomato rice | No onion tomato bath | No garlic tomato bath
By Latha on August 29th, 2017
Tomato bath or tomato rice recipe explained with step by step pictures. This is a no onion and no garlic tomato rice recipe. In this tomato rice a masala powder is prepared using red chili, coriander seeds, gram dal and urad dal. This tomato bath is very easy, simple and can be prepared using leftover rice.
I learnt this recipe from my Mother and she learnt it from my Aunt. In this tomato bath or tomato rice, rice is precooked and then mixed with the masala. Tastes good and is a perfect recipe for the people who hate Onion and Garlic. If you are an onion lover or garlic lover then do not worry. I have another very popular recipe of tomato bath, which is in practice across Bengaluru and Mysuru region of Karnataka. Click this link to read Karnataka style tomato bath or tomato pulao recipe, which makes use of onion and garlic.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath, vangi bath, puliyogare and pudina pulao recipes.
Or if you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup rice (I used sona masuri)
- 4 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 4 - 5 curry leaves
- 4 medium sized tomatoes finely chopped
- 1/4 tsp turmeric powder
- 1/2 cup grated coconut
- 1 tbsp finely chopped coriander leaves
- Salt as per your taste
Ingredients for roasting:
- 2 - 4 red chilies (medium spiced)
- 1 tsp urad dal
- 1 tsp bengal gram dal or chana dal
- 2 tsp coriander seeds
- 4 - 5 cloves
- 1/2 finger length cinnamon
- 1 cardamom
- A pinch of asafoetida
Instructions for making tomato bath:
- Cook the rice and keep it aside. Please note the rice should not be over cooked.
- Now to prepare masala powder, heat a pan and add in 1 tsp oil, red chilies, coriander seeds, urad dal, gram dal (chana dal), cinnamon, cloves, cardamom and asafoetida for roasting.
- Roast until dal turns golden brown under medium flame. Wait until roasted ingredients are cool.
- Once they are cool, transfer them to a dry mixie jar and grind until fine powder.
- Now take 4 tbsp of oil in a big wide frying pan and heat it. Add in mustard seeds, urad dal and chana dal. When mustard seed splutters add in curry leaves.
- Add in chopped tomatoes.
- Next add in turmeric powder and salt. Mix well and continue cooking until tomatoes are soft.
- Add in ground masala powder, grated coconut and mix well.
- Mix everything well and switch off the stove. Gojju or masala is ready.
- Add in cooked rice.
- Mix it well carefully. Take care not to make the rice mushy. Garnish with coriander leaves. Serve it hot and enjoy.
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