- 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. 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. 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. 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.
Tomato bath
#myrecipe
By Chandana Guptha
Jan, 7th
606
Servings
2 persons
Cook Time
40 minutes
Ingredients
17
- 19
Ingredients
- Tomato
- Garlic cloves
- Ginger
- Green chillies
- Cumin seeds
- Cloves
- Cinnamon
- Fresh coconut
- Rice
- Water
- Ghee
- Bay leaf
- Onion
- Capsicum
- Turmeric powder
- Red chilli powder
- Salt
- Sugar
- Coriander
