Tomato Bhaath

I am a Mangalorean married into a Pahadi family. Our food tastes and combinations are quite different. My husband has got adjusted in these 18 years but when my Father in law visits am always at wits end on what to prepare. Being a disciplined army man, he also has set requirements in food. Rice for lunch and roti for dinner. I keep trying to make some variations so that he doesn’t get bored with the daily meals. He is quite a sport and doesn’t mind sampling some new dish but I know if it doesn’t meet his approval he may not try it again or eat very less. I tend to judge how much he liked the food by how many servings he has taken.

Yesterday I was racking my brains on what rice preparation I should make for lunch and sat with my best friend Google. I found a few recipes that I liked from and soon shortlisted on this tomato bhaath. 

I was skeptical initially seeing the ingredients and the process but the final product was surprisingly good. Pair it with a nice raita and ur set. I have made marginal changes in the cooking process from Dassanas recipe to make this dish.


Paste 4-5 medium sized tomatoes

6 garlic cloves

1 inch ginger 

2 spicy green chilies

½ teaspoon cumin seeds 

3 cloves

1 inch cinnamon

¼ cup fresh coconut 

1 cup rice soaked for 30 minutes

2 tablespoons ghee or oil

½ teaspoon cumin seeds

1 medium sized tej patta 

1 sliced medium sized onion

¼ teaspoon turmeric powder

¼ teaspoon red chili powder

salt add as required

2 tablespoons coriander leaves for garnishing

Fresh coconut for garnishing – optional


  • In a mixer add tomatoes, ginger, garlic, green chilies, cumin seeds, cloves and cinnamon add grated 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.
  • 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. If the paste is not enough for 2 cups u may adjust the deficit with water 
  • In a heavy thick bottomed pot add ghee. Keep the flame to a low and  tej patta and cumin seeds. stir well. let the cumin seeds crackle.
  • Then add onion stirring often, sauté the onions till they become golden. 
  • Now add the measured tomato coconut masala paste. stir and Sautee for 5 minutes.
  • Then add the rice. sprinkle ¼ tsp turmeric powder and ¼ tsp red chili powder. mix everything.
  • Season with salt as per taste. 
  • Mix well, check the taste and it should be slightly salty.
  • Cover the pan with its lid and bring to a boil
  • Once bubbling, simmer on a low flame for 16 minutes. Lid on at all times
  • Shut the gas. Keep the lid on for another 5 minutes then fluff the tomato bath with a fork.
  • Serve tomato bath with any raita, pickle or salad of your choice. while serving garnish with some chopped coriander leaves and coconut