Tomaillo Bhat/Rice is a mixed rice that made with a special bhath masala that gives a unique taste and flavor to the dish.
Bhath is a popular rice-based delicacy from the Karnataka cuisine, where small pieces of veggie is cooked with select spices (bhath masala), and mixed with rice making it a meal in itself.
This variety of bhath is a specialty of my mom’s who would make the same masala bhath gravy and mix it with cooked fenugreek leaves and it tastes amazing.
The freshly made spice mix with the nice flavor of ginger and fresh grated coconut makes this bhath unique and different for the Vangi bhath etc..
Masala is simple to make and can be prepared when the rice is cooking which will save a lot of time.
Tomatillo is also known as the Mexican husk tomato,but it is not related to Tomato. It is fruit like cucumber and tomatos . The green color and tart flavor are the main culinary contributions of the fruit.
Tomatillos have a slightly more acidic, less watery and sweet than tomatoes.
The husks that cover the tomatillos can be easily removed and discarded. It as a sticky film on the surface, which will come off with a quick rinse under warm water. After which it can be handled as tomato. It has nice tartness to it so this dish does not need any tamarind or lemon in it.
Now tomatillo bhath preparation is easy. Heat oil in a pan and add in the mustard seeds, urad dal, channa dal, and curry leaves. Let the mustard seeds splutter and the dals brown. Add in the Tomatillos& tomatos along with the hing, turmeric, the ground masala powder and the salt. Saute for couple of minutes. Add the masala mix to the cooked and cooled rice and mix well to combine. Hot and tangy Tomatillo bhath is ready to serve.
Tomatillo Bhath
Ingredients:
2 cups Basmathi Rice
4-5 medium Tomatillos chopped
1 small regular tomato
1/4th cup peas
salt to taste
1/2 tsp Hing
1 tsp turmeric
Curry leaves
For Bhath masala
1/2 tsp oil
3 kashmiri red chilli dried
2 regular chillis
1 tsp urad dal
2 tsp chana dal
¼ tsp methi seeds / fenugreek seeds
1/2 tsp cumin seeds
2 tsp coriander seeds
1/2 inch ginger piece
3 -4 tbs fresh coconut
Bhath Masala Method:
- Now in a pan add few drops of oil and roast the masala ingredients.
- Roast one ingredient at a time except ginger till it turns golden brown.
- Once it cools down grind the mix to nice powdery consistency without adding any water
- set the masala aside.
For seasoning:
3 tbs Peanut or olive oil
2-3 tsp mustard seeds
2 tsp channa dal
2 tsp urad dal
Curry leaves
Method:
- Cook rice in IP for 8- 9 minutes in pressure cook mode or in a pressure cooker up to 2-3 whistles.
- Once cooked, add some oil and let the rice cool down
- Roast one ingredient at a time except ginger till it turns golden brown.
- In a pan add 3 tbs of oil and add the tempering. Add mustard first and let it splatter
- Then add in the Channa and Urad dal along with the curry leaves, turmeric and hing
- Let it all roast and turn golden. Add the peas to the mix and let it roast.
- Now add in the chopped tomatillos and tomatos with salt and let it cook well. for 5 to 10 minutes
- Once the Tomatillos soften and release its juices add the ground masala powder to it and mix well.
- let the mixture cook fr 2-3 minutes.
- once done add the masala mix to the cooled rice and mix well. Tomatillo Bhath is ready to serve.
