Tomato Bhath Tomato Rice Recipes
TOMATO BHATH (TOMATO RICE)
There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt.
Provided by SUSMITA
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 20
Steps:
- Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
- Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 66.6 g, Fat 8.5 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 1.5 g, Sodium 68.7 mg, Sugar 4.8 g
TOMATO BHATH (TOMATO RICE)
There are probably many recipes for tomato rice. This is a south Indian recipe for tomato rice (bhath) that I really like. Serve with papadams and yoghurt.
Provided by SUSMITA
Categories Rice Side Dishes
Time 40m
Yield 8
Number Of Ingredients 20
Steps:
- Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
- Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 66.6 g, Fat 8.5 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 1.5 g, Sodium 68.7 mg, Sugar 4.8 g
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