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September 16, 2025
Tomato Bhath (Tomato Rice) Recipe
Tomato bhath tomato rice represents South Indian recipe variation, acknowledging that many recipes exist while offering authentic regional preparation methods for this beloved dish. This regional specialty demonstrates how traditional dishes have multiple authentic variations while maintaining essential character and cultural significance. The South Indian origin ensures genuine preparation techniques while the many-recipes acknowledgment shows respect for culinary diversity. This variation approach encourages exploration while the traditional preparation guarantees authentic flavors and proper techniques. The tomato rice simplicity makes the dish accessible while the regional bhath terminology honors authentic cultural language and traditional naming conventions.
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.
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients
1 tablespoon cooking oil
1 tablespoon split Bengal gram (chana dal)
1 teaspoon skinned split black lentils (urad dal)
4 dried red chile peppers
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 tablespoon flaked coconut
2 tablespoons cooking oil
¼ cup peanuts
1 teaspoon mustard seeds
2 large onions, minced
3 green chile peppers, halved lengthwise
2 sprigs fresh curry leaves
¼ teaspoon asafoetida powder
3 tomatoes, minced
½ teaspoon ground turmeric
½ teaspoon white sugar
salt to taste
3 cups cold, cooked white rice
2 tablespoons chopped fresh cilantro, for garnish
Directions
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 (per serving)
| 375 | Calories |
| 9g | Fat |
| 67g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 2g | 8% |
| Sodium 69mg | 3% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 4g | 13% |
| Total Sugars 5g | |
| Protein 8g | 16% |
| Vitamin C 51mg | 57% |
| Calcium 64mg | 5% |
| Iron 4mg | 23% |
| Potassium 401mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
