AuthorChandniThe most jugaad tomato bath in all the land - spiced with garlic and sambar powder.
Tomato Bath is a name given to any tomato flavoured rice dish. It makes for an extremely comforting dish and usually served with curd or a raitha. If you look up recipes, you’ll find some really delicious ones flavoured with whole spices, nuts, veggies, and more.
While a good Tomato Bath recipe is great to have in your rotation, you should also definitely have a jugaad version that you know you can easily put together without thinking too much about it. This version banks on garlic and sambar powder for flavour, and it is oh-so-delicious. I usually make it on days when I’m too tired to even think about ordering something in, and I find instant comfort in a hot bowl of this Tomato Bath topped with some cold curd and some spicy fried potatoes or chips.
If you’d like to see a step-by-step for this recipe, it’s pinned to my Instagram Highlights.
Jugaad Tomato Bath Recipe Card
To make Jugaad Tomato Bath, first rinse and soak 1 cup of rice for 20-30 minutes. I use sona masuri, so the water measurements suggested here are for that. Please adjust according to the rice you use. If you don't have the time to soak the rice, skip it, but add a little more water when you're cooking it.
Heat 1 tbsp oil in a pressure cooker. You can use whatever oil you like, I like to use coconut oil for this dish. Add 1 tsp mustard seeds and once they start to splutter, add 1 tsp jeera, 8-10 cloves of crushed garlic and 10-12 curry leaves. Fry these well on low heat. Be careful that they do not burn.
Add the tomato purée to this and let it cook down on medium heat, stirring occasionally. When the tomato has almost dried out, add 2 heaped tbsp of sambar powder, salt to taste, and 1 tsp jaggery powder. Fry well till the masala starts to release oil at the sides.
Add the rice and water, close the pressure cooker and cook for 2 whistles. Once done, turn off the heat and let the pressure release naturally. Serve with plain curd or a cucumber raitha if you're up to it and spicy fried potatoes.
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Ingredients
Directions
To make Jugaad Tomato Bath, first rinse and soak 1 cup of rice for 20-30 minutes. I use sona masuri, so the water measurements suggested here are for that. Please adjust according to the rice you use. If you don't have the time to soak the rice, skip it, but add a little more water when you're cooking it.
Heat 1 tbsp oil in a pressure cooker. You can use whatever oil you like, I like to use coconut oil for this dish. Add 1 tsp mustard seeds and once they start to splutter, add 1 tsp jeera, 8-10 cloves of crushed garlic and 10-12 curry leaves. Fry these well on low heat. Be careful that they do not burn.
Add the tomato purée to this and let it cook down on medium heat, stirring occasionally. When the tomato has almost dried out, add 2 heaped tbsp of sambar powder, salt to taste, and 1 tsp jaggery powder. Fry well till the masala starts to release oil at the sides.
Add the rice and water, close the pressure cooker and cook for 2 whistles. Once done, turn off the heat and let the pressure release naturally. Serve with plain curd or a cucumber raitha if you're up to it and spicy fried potatoes.