Tomato Bath
Serves 1
Directions
- 1Soak 1 cup of rice in water for 20-30 minutes. Drain and set aside.
- 2Soak 1 cup of rice in water for 20-30 minutes. Drain and set aside.
- 3Soak 1 cup of rice in water for 20-30 minutes. Drain and set aside.
- 4Add ½ cup fresh coriander leaves, ½ cup grated coconut, 5–6 small garlic cloves, 1-inch piece of ginger, 1-inch cinnamon stick, 4–5 cloves, 2 tsp red chili powder, 2 tsp coriander powder, and 1–2 green chilies to a blender.
- 5Add ½ cup fresh coriander leaves, ½ cup grated coconut, 5–6 small garlic cloves, 1-inch piece of ginger, 1-inch cinnamon stick, 4–5 cloves, 2 tsp red chili powder, 2 tsp coriander powder, and 1–2 green chilies to a blender.
- 6Add ½ cup fresh coriander leaves, ½ cup grated coconut, 5–6 small garlic cloves, 1-inch piece of ginger, 1-inch cinnamon stick, 4–5 cloves, 2 tsp red chili powder, 2 tsp coriander powder, and 1–2 green chilies to a blender.
- 7Grind all the ingredients into a smooth paste using a little water if needed.
- 8Grind all the ingredients into a smooth paste using a little water if needed.
- 9Grind all the ingredients into a smooth paste using a little water if needed.
- 10Finely chop 4 ripe tomatoes.
- 11Finely chop 4 ripe tomatoes.
- 12Finely chop 4 ripe tomatoes.
- 13Thinly slice 1–2 small to medium onions.
- 14Thinly slice 1–2 small to medium onions.
- 15Thinly slice 1–2 small to medium onions.
- 16Heat oil in a pressure cooker or heavy-bottomed pan.
- 17Heat oil in a pressure cooker or heavy-bottomed pan.
- 18Heat oil in a pressure cooker or heavy-bottomed pan.
- 19Add 2–3 cardamom pods, 3–4 cloves, 1 small bay leaf, and 1 small piece of cinnamon.
- 20Add 2–3 cardamom pods, 3–4 cloves, 1 small bay leaf, and 1 small piece of cinnamon.
- 21Add 2–3 cardamom pods, 3–4 cloves, 1 small bay leaf, and 1 small piece of cinnamon.
- 22Sauté the whole spices for a few seconds.
- 23Sauté the whole spices for a few seconds.
- 24Sauté the whole spices for a few seconds.
- 25Add sliced onions and sauté until translucent.
- 26Add sliced onions and sauté until translucent.
- 27Add sliced onions and sauté until translucent.
- 28Add the ground masala paste and cook on medium flame until the raw smell goes away and oil begins to separate.
- 29Add the ground masala paste and cook on medium flame until the raw smell goes away and oil begins to separate.
- 30Add the ground masala paste and cook on medium flame until the raw smell goes away and oil begins to separate.
- 31Add chopped tomatoes and cook until soft and mushy.
- 32Add chopped tomatoes and cook until soft and mushy.
- 33Add chopped tomatoes and cook until soft and mushy.
- 34Add ⅓ cup green peas, a handful of mint leaves, and a handful of fresh coriander leaves. Mix well.
- 35Add ⅓ cup green peas, a handful of mint leaves, and a handful of fresh coriander leaves. Mix well.
- 36Add ⅓ cup green peas, a handful of mint leaves, and a handful of fresh coriander leaves. Mix well.
- 37Once the masala is thick and fragrant, add 2 cups of water.
- 38Once the masala is thick and fragrant, add 2 cups of water.
- 39Once the masala is thick and fragrant, add 2 cups of water.
- 40Add the soaked, drained rice.
- 41Add the soaked, drained rice.
- 42Add the soaked, drained rice.
- 43Adjust salt.
- 44Adjust salt.
- 45Adjust salt.
- 46Close the lid and pressure cook on medium flame for 2 whistles.
- 47Close the lid and pressure cook on medium flame for 2 whistles.
- 48Close the lid and pressure cook on medium flame for 2 whistles.
- 49Let the pressure release naturally.
- 50Let the pressure release naturally.
- 51Let the pressure release naturally.
- 52Fluff gently and serve hot.
- 53Fluff gently and serve hot.
- 54Fluff gently and serve hot.
Ingredients
- 0.5 cup fresh coriander leaves
- 0.5 cup fresh coriander leaves
- 0.5 cup fresh coriander leaves
- 0.5 cup grated coconut
- 0.5 cup grated coconut
- 0.5 cup grated coconut
- 5 small garlic cloves
- 5 small garlic cloves
- 5 small garlic cloves
- 1 inch piece ginger
- 1 inch piece ginger
- 1 inch piece ginger
- 1 inch cinnamon stick
- 1 inch cinnamon stick
- 1 inch cinnamon stick
- 4 cloves
- 4 cloves
- 4 cloves
- 2 tsp red chili powder
- 2 tsp red chili powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 2 tsp coriander powder
- 2 tsp coriander powder
- 1 green chilies
- 1 green chilies
- 1 green chilies
- 1 cup rice
- 1 cup rice
- 1 cup rice
- 4 ripe tomatoes
- 4 ripe tomatoes
- 4 ripe tomatoes
- 1 small to medium onions
- 1 small to medium onions
- 1 small to medium onions
- 0.33 cup green peas
- 0.33 cup green peas
- 0.33 cup green peas
- 1 handful mint leaves
- 1 handful mint leaves
- 1 handful mint leaves
- 1 handful fresh coriander leaves
- 1 handful fresh coriander leaves
- 1 handful fresh coriander leaves
- 2 cardamom pods
- 2 cardamom pods
- 2 cardamom pods
- 3 cloves
- 3 cloves
- 3 cloves
- 1 small bay leaf
- 1 small bay leaf
- 1 small bay leaf
- 1 small piece cinnamon
- 1 small piece cinnamon
- 1 small piece cinnamon
- 1 piece star anise
- 1 piece star anise
- 1 piece star anise
- oil
- oil
- oil
- 2 cups water
- 2 cups water
- 2 cups water
- salt
- salt
- salt
Equipment
pressure cookerheavy-bottomed panblender
Tips
- This dish is a comfort meal or an emergency meal when there is nothing else in the fridge.
- One whistle of the cooker makes the whole house smell like home.
- If you do not eat tomato bath at least once a week, are you really from Karnataka?
- Don't order from Swiggy or Zomato, go and cook it yourself.
- Serve hot with raita.
- Grind the paste with a little water if needed.
- Ensure tomatoes are deep red and juicy for better flavor.
- Cook the masala paste until the raw smell goes away and oil begins to separate.
- Pressure cook on medium flame for 2 whistles.
- Let the pressure release naturally.
- Fluff gently before serving.
- Soak the rice for 20-30 minutes before cooking for best results and drain it beforehand.