Have you heard that the Rasam made in Eeya Chombu is to die for? Really the flavors are just divine! My MIL gave me her Eeya Chombu of many years and from day it is being used in a regular basis. I am not a big Rasam fan, but now a days started to love it with some white rice and ghee and all thanks to the Eeya Chombu.
Eeya Chombu, though not known by many was used in the olden days to mostly make Rasam but was also used to boil milk and make curd. The main reason of using Eeya Chombu is that it heats up very quickly and retains heat for a long time. It is many times mistaken for being made of lead, but it is actually made of tin and is a metal and not an alloy.
Tin has a very low melting point of 230 C and hence care should be taken when cooking with it. Always heat it with liquid in it at low to medium flame. If kepp empty on the flame the metal will just melt away.
Making Rasam in the Eeya Chombu also adds nutritional value to the food apart from imparting the flavors.
Ingredients Required:
Tamarind paste - 1 tsp
Tomato - 1, chopped
Water - 2 cups
Toor dhal - 1 tblsp
Turmeric powder - 1 tsp
Rasam powder - 1 tbslp
Salt - 1 tsp
To garnish:
Ghee - 1 tbslp
Mustard seeds - 1 tsp
Curry leaves - few
Hing - 1 pinch
Cilantro - 2 tblsp, finely chopped with stems
How to make:
Pressure cook the dhal with 1 cup water and turmeric powder till soft. Set aside.
Add the tamarind paste with two cups of water in the Eeya Chombu and heat in low to medium flame.
Add the tomato, rasam powder and salt.
Bring to a boil and once cooked you would see froth on the top.
At this stage add the dhal plus the cooked water and bring to a boil.
In a another small pan, add the ghee and when hot add the mustard seeds and allow to splutter.
Add the hing and curry leaves.
Add this to the Rasam along with finely chopped cilantro.
Serve hot with rice and ghee.
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