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close up shot of tomato rice in a black bowl with onion slice and half cut lemons on top placed on black board.
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4.89 from 9 votes

Tomato Bath (Karnataka Style Tomato Pulao)

Tomato Bath – delicious and flavourful tomato-based rice dish. Karnataka style tomato rice bath made with tomato, coconut, herbs and spice based ground masala makes a great weeknight dinner and an ideal option to pack for lunchbox.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: rice
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5
Calories: 306kcal
Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

    For Masala Paste

    • 1 Teaspoon Oil
    • ½ inch Cassia (Dalchini)
    • 1 Cardamom
    • 3 Cloves
    • 1 Teaspoon Cumin
    • 1.5 Teaspoon Fennel Seeds
    • ¾ cup (or) 70 gms Onion half of large onion, diced
    • a pinch Salt
    • handful (or)around 2-3 sprigs Mint remove leaves from the sprig
    • handful (or) around 2-3 sprigs Coriander remove leaves from the sprig
    • 2 cups (or) 406 gms Tomatoes 4 medium tomatoes, diced
    • 3 Tablespoons Desiccated Coconut

    For Rice

    • 1.5 Tablespoons Oil
    • 1 Bay Leaf
    • 1 Star Anise
    • 1 Teaspoons Cumin
    • ½ Cup (or) 68 gms Onion half of the large onion, sliced
    • 1 Teaspoon Ginger Garlic Paste
    • ½ Teaspoon Turmeric
    • 2 Teaspoon Chilli Powder
    • 1 Teaspoon Coriander Powder
    • as required Salt
    • 3 Cups Rice
    • 4 Cups Water
    • handful Fresh Coriander Leaves chopped

    Instructions

    To make masala paste

    • In a pan or kadai, heat oil over medium-high heat.
      1 Teaspoon Oil
    • Once oil is hot, add cassia followed by cardamom, cloves, fennel seeds and cumin. Saute for few seconds until aromatic.
      ½ inch Cassia (Dalchini), 3 Cloves, 1 Teaspoon Cumin, 1.5 Teaspoon Fennel Seeds, 1 Cardamom
    • Now add onion, pinch of salt and saute for couple of minutes.
      ¾ cup (or) 70 gms Onion, a pinch Salt
    • Stir in handful coriander, mint.
      handful (or)around 2-3 sprigs Mint, handful (or) around 2-3 sprigs Coriander
    • Add tomatoes and cook for 5 minutes or until tomatoes start to soften. You need not cook until tomatoes are mushy.
      2 cups (or) 406 gms Tomatoes
    • Turn the heat off and allow the mixture to cool down completely.
    • Transfer the contents to mixer/blender and grind to a paste. Do not add any water as the moisture from tomatoes are enough to help grinding process.
      3 Tablespoons Desiccated Coconut
    • Take rice in a deep bowl, wash under cold tap water for 3-4 times or until water runs clear. Keep rice bowl aside.
      3 Cups Rice

    To make Tomato Bath

    • In a deep skillet or steel pot, heat oil over medium-high heat.
      1.5 Tablespoons Oil
    • Add bay leaf, star anise, cumin and saute for few seconds until aromatic.
      1 Bay Leaf, 1 Star Anise, 1 Teaspoons Cumin
    • Now add onion, ginger-garlic paste and saute for 2-3 minutes or until onion turn soft.
      ½ Cup (or) 68 gms Onion, 1 Teaspoon Ginger Garlic Paste
    • Reduce the heat now and mix in ground masala paste followed by chilli powder, turmeric, coriander powder, salt.
      ½ Teaspoon Turmeric, 2 Teaspoon Chilli Powder, 1 Teaspoon Coriander Powder, as required Salt
    • Cook for 5 minutes or until the raw aroma of spices vanish.
    • Add water, mix well and increase the heat. Bring it to boil.
      4 Cups Water
    • Now add washed rice and coriander leaves mix, gently and cook until 50% of the water is absorbed.
      handful Fresh Coriander Leaves
    • Reduce the heat, close the pot with lid and simmer for 10-12 minutes.
    • Turn the heat off and let it sit for 5-8 minutes.
    • Take the lid of the pot and gently mix rice. Ensure not to break rice grains.
    • Serve piping hot delicious Tomato Rice bath with raita or any side dish of your choice.

    Video

    Notes

    Adjust spices as per your taste preference.
    You may swap fresh/frozen coconut for desiccated coconut.
    If you do not have any whole spice just skip it. This rice still tastes delicious and flavourful.
    If you do not have premade ginger-garlic paste, cook a small piece of ginger and couple of garlic cloves along with tomato and spice mixture and then grind it.
    Use fully ripe red tomatoes in this tomato pulao recipe for the best taste.
    I wouldn't suggest using canned tomato puree or passata as the fresh tomatoes impart good flavour and yield the best-tasting dish.
     
       

    Nutrition

    Calories: 306kcal | Carbohydrates: 97g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 33mg | Potassium: 213mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg