Tomato Bath (Karnataka Style)

Ingredients

For making tomato+coconut masala paste

• 2 cups tomatoes – roughly chopped or 4 medium-sized tomatoes or 300 grams
• 5 to 6 medium sized garlic cloves – roughly chopped or 2 teaspoons chopped garlic
• 1 inch ginger – roughly chopped or 2 teaspoons chopped ginger
• 2 to 3 green chilies – roughly chopped or 2.5 to 3 teaspoons chopped green chilies
• ½ teaspoon cumin seeds or ½ teaspoon cumin powder
• 3 cloves
• 1 inch cinnamon
• ¼ cup fresh coconut or desiccated coconut

For soaking rice

• 1 cup rice
• water as required – for soaking rice

Other ingredients for tomato bath

• 2 tablespoons ghee or oil
• ½ teaspoon cumin seeds
• 1 medium sized tej patta or 2 small tej patta (indian bay leaf)
• 1 medium sized onion, thinly sliced or ½ cup sliced onion
• 1 small to medium capsicum, sliced – optional
• ¼ teaspoon turmeric powder (ground turmeric)
• ¼ teaspoon red chili powder
• salt add as required
• ¼ teaspoon sugar
• ½ cup water or add as required
• 2 tablespoons coriander leaves (cilantro) for garnishing
• fresh coconut for garnishing – optional

Steps

Soaking rice

1. Rinse the rice thoroughly a couple of times, then soak it in enough water for 30 minutes.
2. After 30 minutes, drain away all the water and set the rice aside. Sona masuri, basmati or any short- or medium-grained rice can be used.

Making masala paste for tomato bath

1. Rinse the tomatoes, chop them roughly and put them in a grinder jar or blender. You need 2 cups roughly chopped tomatoes.
2. Put in the ginger, garlic, green chilies, cumin seeds, cloves and cinnamon.
3. Follow with grated or desiccated coconut.
4. Grind everything to a fine, smooth paste without adding water. The tomatoes' juices help the grinding, so no water is needed while grinding or blending.
5. Measure the tomato-coconut masala paste in a measuring cup. The amount may vary with the water content of the tomatoes.
6. Use a 1:2 proportion of white rice to masala paste plus water, respectively. For 1 cup white rice, the recipe calls for 2 cups of the masala paste.
7. The author obtained 1.5 cups tomato-coconut masala paste and added ½ cup water later in the pan.
8. For 1.5 cups tomato paste, add 0.5 cups water; for 1.25 cups paste, add 0.75 cups water; for 1 cup paste, add 1 cup water.

Making tomato bath

1. Heat ghee or oil in a heavy, thick-bottomed pan or pot.
2. Keep the heat low, add the tej patta and cumin seeds, stir well and let the cumin crackle.
3. Sauté the onion, stirring often, until golden.
4. Use medium-low to medium heat for sautéing the onion. If using capsicum, add it once the onion is golden and sauté for 2 to 3 minutes.
5. Add the soaked rice, sprinkle in turmeric powder and red chili powder, then mix everything together.
6. Stir in the measured tomato-coconut masala paste, gently mixing everything.
7. Add water as needed for the amount of masala paste. The author first added ½ cup, then another ½ cup later, because hand-pounded sona masuri rice needed more cooking water.
8. Season to taste with salt and add the sugar too.
9. Mix thoroughly and taste the broth; it should be slightly salty.

Cooking tomato bath

1. Put the lid on the pan and simmer over low heat.
2. Simmer until the rice is cooked and fluffy, checking at intervals. Add some more hot water if the rice starts sticking to the pan, the water dries up, the mixture looks dry or the grains are undercooked.
3. Once the grains are completely cooked and all the water is absorbed, switch off the heat and fluff with a fork.
4. Serve the tomato bath on its own or with your choice of raita, pickle or salad. Garnish at serving with chopped coriander leaves and, optionally, grated coconut.