Tomato Bhath

    35 mins

    There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt.

    7 people made this

    Serves: 8 

    • 3 cups cooked rice (basmati or sona masoori)
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds (rai, aavalu)
    • ¼ cup peanuts
    • ¼ teaspoon asafoetida (hing) powder
    • 2 sprigs curry leaves (kadipatta, karavepa aaku)
    • 2 large onions, chopped fine
    • 3 green chillis, slit in halves
    • 3 tomatoes, chopped fine
    • ½ teaspoon turmeric (haldi) powder
    • Salt to taste
    • ½ teaspoon sugar
    • Chopped coriander leaves, for garnish
    • For Masala podi
    • 1 tablespoon oil
    • 1 tablespoon chana dal (split Bengal gram)
    • 1 teaspoon urad dal (skinned split black lentils)
    • 4 dry red chillis
    • 2 teaspoons coriander seeds (dhania)
    • 1 teaspoon cumin seeds (jeera)
    • 1 tablespoon dessicated coconut

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. For masala podi, heat oil in a frying pan. Add the chana dal, urad dal, chillies, coriander seeds, and cumin seeds. Fry till roasted. Grind along with coconut into a powder. Set aside.
    2. Heat 2 tablespoons oil in the frying pan. Add peanuts and mustard seeds. Fry for a few minutes. Add the asafoetida and curry leaves. Add the onions and green chillis. Fry for a few minutes till onions are brown. Add the turmeric powder, salt, sugar, and tomatoes. Cook till the tomatoes are soft.
    3. Add the ground masala powder and rice. Mix well. Garnish with coriander leaves and serve hot.

    See it on my blog

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