Tomato Rice

Tomato rice step-by-step recipe with photos.

Tomato rice or tomato bath is a popular dish from Karnataka, made with loads of tomatoes and freshly ground spices. This spicy, tangy dish is ready in no time and is a great weekday meal. They are great for lunch boxes too.

To make this flavourful dish, it is important to use ripe, juicy tomatoes. Also, take care of the water you add while cooking the rice. Tomatoes release lot of moisture, so if you add more water, the rice will become mushy. The freshly ground spice powder make this dish very flavourful and aromatic. You may make two or three batches of the spice powder at one time and store in an air-tight container in refrigerator for up to a month. If you already have the spice powder available, the dish will be ready in just 20 minutes. Tomato rice tastes great on it’s own, but you can pair it with papad and salad for a complete meal.

For more recipes with tomato as the main ingredient, click here.

For more recipes from Karnataka, click here.

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Tomato rice step-by-step recipe with photos

1. Dry roast the spices with coconut and grind into a fine powder

2. Heat ghee and prepare the tempering

3. Add onion and saute well

4. Add tomatoes and mix well

5. Add masala powder and salt

6. Cook the tomatoes until they are soft and mushy

7. Add the rice

8. Add water, bring it to boil and simmer until completely done

9. All the moisture is absorbed and the rice is completely done

10. Garnish with coriander leaves and serve hot

Tomato rice

Shilpa

Tomato rice or tomato bath is a popular dish from Karnataka, made with loads of tomatoes and freshly ground spices. This spicy, tangy dish is ready in no time and is a great weekday meal.

5 from 2 votes

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Course Main Course

Cuisine Indian, Karnataka

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

  

1x2x3x

• 3 cups basmati rice
• 6-8 tomatoes chopped
• 1 large onion thinly sliced
• 3 tbsp ghee
• 1 tsp mustard seeds
• 1 tbsp split black gram (urad dal)
• 1 tbsp Bengal gram (chana dal)
• 1 tsp cumin seeds
• ½ inch ginger grated
• 7-8 curry leaves
• Salt to taste
• Coriander leaves for garnish

FOR THE MASALA POWDER:

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• ¼ cup coconut dry or dessicated
• 4-5 dry red chilli or as per taste
• 1-2 small piece cinnamon
• 2-3 cardamom
• 5-6 cloves

Instructions

 

• Dry roast all the ingredients for the masala powder. Cool completely and grind into a fine powder
• Wash the rice thoroughly in running water. Drain all the excess water and set aside
• Heat ghee in a thick bottom pan and add mustard seeds
• Once it splutters, add cumin seeds, urad dal, chana dal, curry leaves, and ginger. Saute for a few seconds
• Add onion and fry until it turns translucent
• Add tomatoes and mix well
• Add the ground masala powder and salt. Mix well, cover and cook until the tomatoes are mushy
• Add the rice. Add 4 cups of water and bring it to boil (this much water is sufficient to just cover the rice, as tomatoes release a lot of water when cooked)
• Cover and simmer until the rice is completely done and the water is completely absorbed (approximately 18-20 minutes)
• Turn off the heat. Add coriander leaves and gently mix everything well. Serve hot

Notes

Tomatoes release a lot of water and so it is important to add less water while cooking the rice. Else the rice will become very mushy. Add water that is just sufficient to cover the rice

Nutrition Facts

Tomato rice

Amount Per Serving

Calories 288 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 12mg4%

Sodium 10mg0%

Potassium 311mg9%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

Vitamin A 649IU13%

Vitamin C 26mg32%

Calcium 52mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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