Tomato bath is a savory, tangy and flavorful rice-based dish made with a ground paste of tomatoes, coconut, spices and herbs. The addition of this ground masala paste takes this dish to another level. My recipe is of Karnataka-style tomato rice that is popularly known as tomato bath. Here the word ‘bath’ translates to ‘rice’.
I make this spiced, rice and tomato dish often as we simply love it. I learned this tomato bath recipe in my cooking school decades back. I have adapted it to taste our taste buds. The texture of the rice grains in this dish is not separate like a pulao, but moist and slightly mushy.
To make this tomato bath, tomatoes and fresh coconut are ground with some spices and herbs to a fine paste.
The tanginess or sourness of the tomatoes is balanced by the addition of fresh coconut which gives a slightly sweet taste. You can even use desiccated coconut instead of fresh coconut.
The addition of freshly ground spices, tomatoes and coconut gives a really amazing taste to the rice. Sometimes I even add capsicum to the recipe.
The tomato bath recipe is easy and is a one-pot recipe. You can either make the entire recipe in a pot or in a pressure cooker. You can use basmati or sona masuri rice or any type of short-grained or medium-grained rice to make this recipe.
It can be served as is or with a side accompaniment of raita or salad or pickle. It makes for a healthy and tasty lunch.
How to make Tomato Bath
A) Soaking rice
1. Rinse 1 cup of rice very well in the water a couple of times. Then soak rice in enough water for 30 minutes. After 30 minutes drain all the water and keep the rice aside.
You can use sona masuri rice, basmati rice or any short-grained or medium-grained variety of rice. Here I have used hand-pounded sona masuri rice.
B) Making tomato coconut masala paste
2. Rinse and roughly chop 4 medium tomatoes (300 grams) and add them to a grinder jar or blender. You will need 2 cups of roughly chopped tomatoes.
3. Then add the following ingredients:
- 1 inch ginger (chopped)
- 5 to 6 medium sized garlic (chopped)
- 2 to 3 green chilies (chopped)
- ½ teaspoon cumin seeds (or ½ teaspoon cumin powder)
- 3 cloves
- 1 inch cinnamon
4. Next add ¼ cup grated coconut or desiccated coconut powder.
5. Without adding any water grind or blend everything to a fine smooth paste. The juices from the tomato will help in grinding the paste. So no need to add water while grinding or blending.
6. Now measure the tomato coconut masala paste in a measuring cup. Depending on the water content in the tomatoes, the quantity may vary. You need to use the proportion of 1:2 for white rice and the masala paste + water respectively.
E.g. If using 1 cup of white rice, you will need ideally 2 cups of masala paste. But the quantity depends on the juiciness and water content of the tomatoes.
I got 1.5 cups of tomato coconut masala paste – so added ½ cup water later in the pan as I am using 1 cup of rice.
- If you get 1.5 cups of masala paste, then add 0.5 cups water.
- If you get 1.25 cups of masala paste, then add 0.75 cups water.
- If you get 1 cup of masala paste, then add 1 cup water.
Making Tomato Bath
7. In a heavy thick-bottomed pan or pot heat 2 tablespoons ghee or oil. You can use any neutral flavored oil or coconut oil.
8. Keep the heat to a low and add 2 small tej patta or 1 tej patta (Indian bay leaf) and ½ teaspoon cumin seeds. Stir well. Let the cumin seeds crackle.
9. Then add 1 medium onion, thinly sliced or ½ cup thinly sliced onions.
10. Stirring often sauté the onions till they become golden. Sauté onions on a medium-low to medium heat. If using capsicum (bell pepper), then you can add it after the onions have become golden and sauté for 2 to 3 minutes.
11. Add the soaked rice.
12. Sprinkle ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder or cayenne pepper.
13. Mix everything.
14. Now add the measured tomato coconut masala paste.
15. Stir and gently mix everything.
16. Add water as required and depending on the quantity of masala paste. I added ½ cup water first and later added ½ cup water more as I was using hand pounded sona masuri rice which takes more water to cook.
Depending on the variety of rice you are using add less or more water.
17. Season with salt as per taste.
18. Add ¼ teaspoon sugar.
19. Mix well. Check the taste of broth and it should be slightly salty.
Cooking tomato bath
20. Cover the pan with its lid and simmer on a low heat.
21. Simmer till the rice grains are cooked and fluffy. Do check at intervals and if the rice starts sticking to the pan or water dries up or the rice mixture looks dry or the rice grains are still undercooked, then you can add some more hot water.
22. Once the rice grains are completely cooked and all the water has been absorbed, then switch off the heat. Fluff the rice with a fork.
23. Serve tomato bath with any raita, pickle or salad of your choice. While serving garnish with some chopped coriander leaves and some grated coconut (optional).
Best to have this dish either hot or warm. Since coconut is added to the dish, eat it on the same day and avoid refrigerating.
Few more similar recipes you may like are
- Tomato rice – spicy and tasty South Indian style tomato rice.
- Vangi bath – spiced brinjal rice from the Karnataka cuisine.
- Tomato pulao – easy, tasty and tangy tomato pulao recipe made in pressure cooker.
- Tomato biryani – one pot spiced South Indian style delicious tomato biryani.
- Pudina rice – spicy and tasty one pot fragrant mint rice.
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Tomato Bath
Ingredients
For making tomato+coconut masala paste
- 2 cups tomatoes – roughly chopped or 4 medium-sized tomatoes or 300 grams
- 5 to 6 medium sized garlic cloves – roughly chopped or 2 teaspoons chopped garlic
- 1 inch ginger – roughly chopped or 2 teaspoons chopped ginger
- 2 to 3 green chilies – roughly chopped or 2.5 to 3 teaspoons chopped green chilies
- ½ teaspoon cumin seeds or ½ teaspoon cumin powder
- 3 cloves
- 1 inch cinnamon
- ¼ cup fresh coconut or desiccated coconut
For soaking rice
- 1 cup rice
- water as required – for soaking rice
Other ingredients for tomato bath
- 2 tablespoons ghee or oil
- ½ teaspoon cumin seeds
- 1 medium sized tej patta or 2 small tej patta (indian bay leaf)
- 1 medium sized onion, thinly sliced or ½ cup sliced onion
- 1 small to medium capsicum, sliced – optional
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- salt add as required
- ¼ teaspoon sugar
- ½ cup water or add as required
- 2 tablespoons coriander leaves (cilantro) for garnishing
- fresh coconut for garnishing – optional
Instructions
Soaking rice
- Rinse rice very well in water a couple of times. Then soak rice in enough water for 30 minutes.
- After 30 minutes drain all the water and keep the rice aside. You can use sona masuri rice, basmati rice or any short grained or medium-grained variety of rice.
Making masala paste for tomato bath
- Rinse and roughly chop the tomatoes and add them in a grinder jar or blender. You will need 2 cups roughly chopped tomatoes.
- Add ginger, garlic, green chilies, cumin seeds, cloves and cinnamon.
- Next add grated coconut or desiccated coconut.
- Without adding any water grind everything to a fine smooth paste. The juices from the tomato will help in grinding the paste. So no need to add water while grinding or blending.
- Now measure the tomato coconut masala paste in a measuring cup. Depending on the water content in the tomatoes, the quantity may vary.
- You need to use the proportion of 1:2 for white rice and the masala paste+water respectively. If using 1 cup of white rice, you will actually need 2 cups of the masala paste.
- I got 1.5 cups of tomato coconut masala paste – so added ½ cup water later in the pan.
- – for 1.5 cups of tomato paste, add 0.5 cups water.– for 1.25 cups, add 0.75 cups water.– for 1 cup of tomato paste, add 1 cup water.
Making tomato bath
- In a heavy thick bottomed pan or pot heat ghee or oil.
- Keep the heat to a low and add tej patta and cumin seeds. Stir well. Let the cumin seeds crackle.
- Then add onion and stirring often sauté the onions till they become golden
- Sauté onions on a medium-low to medium flame. If using capsicum, then you can add after the onions have become golden and sauté for 2 to 3 minutes.
- Then add the soaked rice. Sprinkle turmeric powder and red chili powder. Mix everything.
- Now add the measured tomato coconut masala paste. Stir and gently mix everything.
- Add water as required and depending on the quantity of masala paste. I added ½ cup water first and later added ½ cup water more as I was using hand pounded sona masuri rice which takes more water to cook.
- Season with salt as per taste. Also add sugar.
- Mix well. Check the taste of the broth and it should be slightly salty.
Cooking tomato bath
- Cover the pan with its lid and simmer on a low heat.
- Simmer tomato bath till the rice grains are cooked and fluffy. Do check at intervals and if the rice starts sticking to the pan or water dries up or rice mixture looks dry or rice grains are undercooked, then you can add some more hot water.
- Once the rice grains are completely cooked and all the water is absorbed, then switch off the heat. Fluff the tomato bath with a fork.
- Serve tomato bath as is or with any sides like raita, pickle or salad of your choice. While serving garnish with some chopped coriander leaves and some grated coconut (optional)
Notes
- Use the same measuring cup that you have used to measure the rice.
- You can also pressure cook the rice. If pressure cooking, then add less water or add water as required. Also use a heavy cooker so that the rice does not stick or get burnt at the bottom.
- When the rice is cooking keep an eye on it by checking it with a fork so as to ensure that the rice does not stick to the bottom of the pan. Add more hot water if the water dries up and the rice mixture looks dry or undercooked.
- To add more spice increase the quantity of green chillies.
- Use tomatoes that are fresh, ripe and juicy.
- For the coconut, you can use frozen coconut or unsweetened desiccated coconut.
- The recipe can be scaled.
- Best to enjoy this dish when it is hot or warm. I would not suggest to refrigerate due to the addition of coconut in the dish.
Nutrition Info (Approximate values)
This Tomato Bath recipe post from the blog archives (first published in August 2011) has been updated and republished on 5 July 2021.
I tried the recipe unfortunately it dint came out well. There was too strong essence of coconut. Can you please advise where I screwed up 🙁
Shoheb, this tomato rice has the flavors of coconut. but next time you can use less coconut.
I love it Thank u so much, now this
is my hubby favorite food
thank kiran for sharing this. nice to know. happy cooking.
Hi, i hv juzt tried this recipe. Nymannnn~~~ which means delicious. Hehehe.. i love the rich flavour to the rice.. coconut.. tomatoes.. cumin.. gee..definetly i will cook this again!!! It’s great to eat it by itself or u can eat it with ur other dish.. thanks for the recipe. My family loved it!
surely cook 🙂 and thankyou for trying naan and glad you family loved them.
Hi,
My MIL came home.Made loads of chicken n fish. So not cooking these days. But as u said, my fridge is loaded with tomatoes. So thought of making this yummy recipe. Only concern is i hope the combo of chicken/fish with this tomato rice goes well without affecting our digestive system. Any clue??
Thanks,
Teena
tomatoes won’t affect the chicken and fish dishes. in many indian recipes, tomatoes are added in the chicken and fish gravy.
Thank you so much. This is the closest to how my mother cooks tomato bhat! Most other recipes on the internet use chopped tomatoes which is not how tomato bhat is made in our home. Tomato is ground into a smooth paste with freshly scraped coconut and other spices. However one difference with your recipe is, we add red chilli powder while frying the tomato/coconut mixture which gives an awesome red colour once done. Also we add green peas while cooking the rice and skip the capsicum.
The reason why we keep checking the rice from sticking to the bottom is the coconut added in the spice paste. And our tomato bhat is not that mushy.
thanks for letting us know about the way tomato rice was made in your home. even i have seen a lot of recipes on the web and they use chopped tomatoes. but i think there are many variations and versions in a single recipe. it also depends on the home chef and what he or she prefers or likes. but to be honest, at home we prefer tomato rice this way. i made the rice mushy when i added the recipe. but at times i don’t make it mushy. adding red chili powder and green peas is a good suggestion. i will try next time.
Very nice recipe
thanks manishaa
Made this just now. Beautiful recipe. It tasted so so good! You’re a star.
thanks zarah
I tried them my husband really like it
hai…. I tried this… It is too good to hav……… Thanks for my today’s supper…..
welcome omana
Niceeeeeeeeeeeeeeeeeeeeee
Dear Dassana,
I tried this version of tomato rice today and it turned out very good. It’s the first time I’m having tomato rice with ground coconut. Sometimes I make a slightly different version, with coconut milk added, like about 1/3rd of total amount of water required. Since coconut is ground and added to your version, it gives a nice, a bit coarse texture after cooking and I loved it.
Would be keep trying your recipes.
Take care and keep going great
🙂
thanks anu. the ground coconut makes a lot of difference. i have also made varieties of rice with coconut milk and they taste totally different. sure do try more of the recipes.
Hi Dassana,
I tried this recipe of yours and must say it came out brilliant. I had made it for my family potluck party, and it had everyone licking their fingers :p..I was showered with compliments and the best one came from my younger brother who told me that it tasted even better than how our mom makes it!!!
Thanks,much for sharing this wonderful recipe 🙂
thats nice to know punya. thanks for letting me know.
awesome yum yum recipe!!
Ever since i chanced upon your blog while looking for moong vada recipe i seem to have got addicted to it. simply love the pics….so colourful and vibrant. It definitely involves a lot of hardwork and planning to take pics at every stage & that too so perfectly. Had I been in your palce I would have got really worked up trying to multi task …cook… take pics …remem the recipe…post it on the blog….etc etc Your blog reflects how systematic and organised you are and yet there seems to be some kind of subtle humility in the way you write. guess it’s part of your personality. Wish I could be as systematic and organised and yet be calm and composed. I have just moved to mumbai because of hubby’s job trnsfr and with 2 kids, new schools, lack of friends, adjustments to new place, all the mold that is growing indoors becoz of the humidity etc…etc.. life seems to be too rushed. I visit your site when I badly need a break. Anyway let me not bore you anymore..all I wanted to do is wish you all the best for continued success with your amazing blog (now a days blogosphere is overcrowded with food blogs but very few actually stand out and my vote goes definitely to YOU !!!) It would be great if you can also share some tips with all your readers for maintaining composure and taking time out for oneself in the midst of a busy busy life with deadlines to meet and bills to pay …maybe you can add another tab in your blog and call it self improvement or something like that …sounds boring I know but then you are the creative one… I can only suggest….Keep up the good work and thanks for sharing all the wonderful recipes. Got to go back to cleaning the mold now …mystical mumbai but moldy too..no offence I am just cribbing …
life is a rush in mumbai. i have been born and brought up in mumbai and i know how it is from my experience.
sometimes i feel good that i do not stay in mumbai anymore. everything is crowded, there is rush everywhere, people are so time conscious, etc etc.
and the mould problem :-)…. we have it in goa too…. in fact much worse than mumbai…. a tip for you to get rid of it…
in the hardware shop, you get furniture wax, just apply the wax with a brush on the furniture and you won’t have the mould problem. that’s what we have done.
and also a heart felt thanks for your positive and straight from the heart comments. i really appreciate it.
i have made by blog into a multi site…. though have not put the tabs… as i did not have the time to write about self improvement and maintaining self composure or being organized. but the section has already been made a few months ago but with no content in it.
so in a few days i will start to write about it in along with another section dedicated to photography.
hopefully i have some free time with me now… if no other projects come underway..
also cool pics
yummy tomato rice I want to have a bite of it now….
hi,
nice recipe, its somewhat different from my way, surely will try.
i have a question in your home made butter recipe, pls help, where i went wrong.
on seeing ur recipe i thought i can enjoy home made butter, but went wrong, my smooth whipped cream did not turn into butter, i used mixie. (i used the cream collected at home and kept in freezer).
i have answered your query on the homemade butter recipe link:
thanks for your reply, pls help me again with one more doubt
have replied on the homemade butter post.
Hey nice recipe…will try your way and let you know.
sure… do try… its yum…
Can we keep it for two days and eat? Would it be good if we keep it in the fridge and eat for a couple of days?
since coconut is there, i just suggest to keep for half a day.
Hi, if I am making just one cup of rice, do I half everything?
I get a bit confused with the water for the rice…would it be 1/8 of a cup of water instead of 1/4?
Thanks
yes, halve everything. you will add water when making the coconut paste. so depending on the amount of water added to the paste, you can then decide how much water to add for the rice. if you get 2 cups of paste for 1 cup of rice, then skip adding water. if not and you get 1 cup paste, then add 1 cup water.