Macaroni Tomato Bhath

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • soup macaroni - 200 gm
  • oil or Ghee - 4 tbsp
  • cloves - 2
  • cinnamon - 2 pieces
  • mustard seeds - 1 tsp
  • cashew nuts - 2 tbsp, broken into pieces
  • curry leaves - few
  • green chillies 3, slit
  • onion - 1/2 cup, minced
  • turmeric powder - 1/2 tsp
  • tomato - 1/2 cup, chopped
  • coriander leaves - 1/2 cup, chopped
  • salt to taste

How to Make Macaroni Tomato Bhath

  • Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
  • Cook till just tender and not mushy.
  • Drain, rinse with cold water and keep aside.
  • Heat oil or Ghee in a Kadai, add cloves and cinnamon. Fry for few seconds.
  • Add mustard. When it splutters, add cashew nuts.
  • When the nuts turn light brown, add curry leaves, green chillies and onion.
  • Fry till onions are light brown.
  • Add tomatoes. Cover and cook on low flame till tomatoes are soft.
  • Toss in the macaroni. Add salt. Mix well.
  • Keep covered on a low flame till the macaroni is heated through.
  • Serve hot garnished with coriander leaves.