There are many ways to make the tomato rice or tomato baath as it is popularly called down south.
I have always loved the subtle flavor and aroma of spices used in Mysore hotels serving tomato baath in a very simple manner but delicious . No onions or garlic is used yet the dish tastes heavenly with the fragrance of the spices used in the baath.
Tomato baath or tomato rice when served with raita or chips is a complete wholesome meal and is a great one pot meal too.
Some variations are to use mixed vegetables like green peas, potatoes, onions slices etc, it is up to you . I have given recipe for a simple tomato baath paste which you can use to make quick plate of tomato baath even with left over rice. In fact left over rice works best as they are dry and grains do not stick.
Makes a great lunch box recipe for kids , so add Tomato baath rice paste to your collection of quick recipes .
Prep time ...10 minutes
cooking time 20 minutes
makes 225 grams of paste
To make the paste .
5 medium ripe tomatoes
1 tsp mustard seeds
1/2 tsp cumin seeds
2 small cinnamon sticks
2 tsp poppy seeds
7 red chillies preferably Byadagi variety
1 tsp kashmiri chili powder
2-3 tbsp sesame oil
salt to taste
Pinch of asafoetida powder
1 tsp turmeric powder
some curry leaves
1/2 cup dry coconut grated or powdered
Chop the tomatoes to smaller pieces after washing and wiping dry. Keep aside.
With a tsp of oil roast the spices , red chillies, cinnamon and lastly poppy seeds. Remove and keep aside.
Separately roast the dry coconut and keep aside.
In the same pan add the remaining oil, splutter mustard seeds, cumin seeds, 1 red chili , add the chopped tomatoes,curry leaves, and turmeric powder, asafoetida powder., red chili powde., Add salt at the end.
Let this cook without adding water on a low flame .
Meanwhile powder the roasted spices with dry coconut and make a fine powder.
After a few minutes you will see the tomato chunks have softened and becoming more thicker, add the spice powder and stir well, add remaining oil if any left over,add salt and let it cook on a slow flame and again do not add water. After the mixture has thickened well,oil will come to the top of the mixture, remove from flame and let it cool before storing.
Use this paste to prepare tomato baath when ever you want .
This paste remains good for longer periods if coconut is not added , or else upto a month .
As I usually make such pastes every fortnight or when ever I need , I do not make in bulk and tomatoes are easily available round the season.
But this is a great paste to send with your families who are travelling .
How to use the paste.
Cook some basmati rice, let cool well, fluff with a fork, add the paste according to your requirement , mix well, garnish with mint or coriander leaves.
Serve with raita or chips.
This makes an excellent lunch box recipe for kids .
1. Adding onions, garlic is your choice, I do not add them to the prepared paste and keep it simple.
2. Cashewnuts may be added while mixing rice and paste .