For a richer flavor, use ghee (clarified butter) instead of oil. Adjust the amount of red chile peppers according to your spice preference. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving. For a vegan option, ensure your asafoetida powder is gluten-free, as some brands may contain wheat flour.
Tomato Bhath (Tomato Rice)
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS9
Transport yourself to the vibrant flavors of South India with this aromatic and flavorful Tomato Bhath. Each grain of rice is infused with a rich blend of spices, creating a comforting and satisfying dish that's perfect for a weeknight dinner or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Fiber4 g
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Protein8 g
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Saturated Fat2 g
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Sodium69 mg
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Sugar5 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Masala Podi: Heat 1 tablespoon oil in a skillet over medium heat. Fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds until fragrant and lightly browned (about 5 minutes). Grind the mixture with the coconut into a fine powder using a mortar and pestle or spice grinder.
02
Step
7 mins
Sauté Aromatics and Spices: Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds until the peanuts are golden and the mustard seeds pop (2-3 minutes). Add the minced onions, green chile peppers, curry leaves, and asafoetida powder. Sauté until the onions are softened and lightly browned (5-7 minutes).
03
Step
10 mins
Cook the Tomato Base: Stir in the minced tomatoes, turmeric, sugar, and salt. Cook until the tomatoes break down and the mixture thickens (about 10 minutes). Season generously with the prepared masala podi.
04
Step
7 mins
Combine and Heat: Gently crumble the cold, cooked rice into the skillet, using the back of a spoon to separate the grains. Stir to incorporate the rice into the tomato-spice mixture. Cook until the rice is heated through and evenly coated with the flavors (5-7 minutes).
05
Step
0 mins
Garnish and Serve: Garnish with fresh cilantro. Serve hot with papadams and a side of yogurt or raita.
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RECIPE REVIEWS
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Please Rate
Warren Mcglynn
Jul 1, 2025My family loves this! It's a great way to use leftover rice.
Karl Purdy
Jun 28, 2025The aroma while cooking this is amazing!
Shania Considine
Jun 23, 2025This recipe is a flavor explosion! I made it for a potluck and everyone raved about it.
Noelia Runolfsdottir
Jun 21, 2025Easy to follow and delicious. Will definitely make this again.
Dawson Zieme
Jun 17, 2025I found it a bit too spicy for my taste, so I reduced the amount of chile peppers.
Delilah Hessel
Jun 16, 2025I added some roasted cashews for extra crunch.
Durward Hauck
Jun 15, 2025The masala podi is the key to this dish. Don't skip making it fresh!
Alisha Walsh
Jun 11, 2025I've tried many tomato rice recipes, and this one is by far the best!
Watson Sipes
Jun 10, 2025Authentic taste and simple steps!