Tomato Bath Recipe
Tomato bath is a one-pot rice dish quite popular in Udupi restaurants. The main ingredient is tomatoes, but other mixed vegetables like potatoes, beets, peas, and beans are used for flavor. It is usually served with a yogurt side dish and kurma.
Tomato bath is a one-pot rice dish quite popular in Udupi restaurants. The main ingredient is tomatoes, but other mixed vegetables like potatoes, beets, peas, and beans are used for flavor. It is usually served with a yogurt side dish and kurma.
- salt to taste
- 1 tbsp ginger garlic paste
- 2 potatoes (medium sized (cubed small))
- 8 cup peas (or both))
- â¼ cup beetroot ((cubed small) (optional))
- 1 large onion ( (thin slices))
- 3 large tomatoes (ripe and deseeded)
- 1 to 2 green chilies (slit (reduce for kids))
- 3 tbsp coriander leaves (chopped)
- â½ tsp. red chili powder
- â½ tsp pepper corn
- â¼ tsp turmeric (or haldi)
- 3 tbsp oil (or ghee)
- 1 cups basmati rice (or premium rice (soaked for 30 mins
- 2 cups water ( (adjust to suit your rice variety))
- 1 leaf (or biryani leaf)
- 1 star flower (or chakri phool)
- 4 green cardamoms (or elaichi)
- 6 cloves (or laung)
- 2 to 3 inch cinnamon (or dalchini)
- 6 pepper corn
- â½ tsp cumin (or jeera or caraway seeds (shahi jee
- Carbohydrate 0.118466666666667 g
- Cholesterol 0 mg
- Fat 0.005 g
- Fiber 0.0133333333333333 g
- Protein 0.0121333333333333 g
- Saturated Fat 0.00135333333333333 g
- Serving Size 1 1 Serving (14g)
- Sodium 1162.82666666667 mg
- Sugar 0.105133333333333 g
- Trans Fat 0.00159333333333333 g
- Calories 1 calories
Step-by-step
- salt to taste
- 1 tbsp ginger garlic paste
- 2 potatoes (medium sized (cubed small))
- 8 cup peas (or both))
- ¼ cup beetroot ((cubed small) (optional))
- 1 large onion ( (thin slices))
- 3 large tomatoes (ripe and deseeded)
- 1 to 2 green chilies (slit (reduce for kids))
- 3 tbsp coriander leaves (chopped)
- ½ tsp. red chili powder
- ½ tsp pepper corn
- ¼ tsp turmeric (or haldi)
- 3 tbsp oil (or ghee)
- 1 cups basmati rice (or premium rice (soaked for 30 mins, 2 cups water ( (adjust to suit your rice variety))
- 1 leaf (or biryani leaf)
- 1 star flower (or chakri phool)
- 4 green cardamoms (or elaichi)
- 6 cloves (or laung)
- 2 to 3 inch cinnamon (or dalchini)
- 6 pepper corn
- ½ tsp cumin (or jeera or caraway seeds (shahi jee
Vibrant grains stained russet-red carry the sharp aroma of toasted cinnamon, bruised cardamom, and caramelized alliums. Cooking rice directly within an acidic tomato and vegetable broth forces the starch granules to absorb both moisture and organic acids simultaneously, which helps the grains maintain structural integrity rather than collapsing into mush.
- Soak the basmati rice for precisely 30 minutes to allow water penetration before thermal expansion begins inside the pot.
- Deseed the ripe tomatoes completely to eliminate excess liquid that would otherwise throw off the required two-to-one water-to-rice ratio.
- Store leftovers in an airtight container for up to 48 hours in the refrigerator, where retrogradation of the starch molecules actually concentrates the spiced savory notes as the temperature drops.
Reheating aged rice requires adding a tablespoon of water per cup to restore lost moisture through steaming rather than dry microwaving. Starch retrogradation on the second day deepens the integration of fat-soluble spices into the grains.
