eeya chombu -- and tin/lead utensils, split from 'Rasams' Options

[hydgirl]

Rasam tastes best when made in a lead vessel called "Eeya chombu/pathram". But this vessel should always be used on low flame, else it will melt down and we will be left with a special metal rasam coating our stove tops!

I have also been told by rasam specialists that rasam should not be boiled. When you see the froth appearing on top, it is the right time to switch off the flame.

Another tip I picked up was a few minutes before the froth starts to develop you can add 1 tsp of black pepper powder, if you want a good spicy rasam during those bad sinus days. I have tried adding 1 tsp of jeera pwder and it works well too. This holds good for tomato rasam and lemon rasam.

[xena]

Rasam tastes best when made in a lead vessel called "Eeya chombu/pathram". But this vessel should always be used on low flame, else it will melt down and we will be left with a special metal rasam coating our stove tops!

I have also been told by rasam specialists that rasam should not be boiled. When you see the froth appearing on top, it is the right time to switch off the flame.

Another tip I picked up was a few minutes before the froth starts to develop you can add 1 tsp of black pepper powder, if you want a good spicy rasam during those bad sinus days. I have tried adding 1 tsp of jeera pwder and it works well too. This holds good for tomato rasam and lemon rasam.

If I am not mistaken, the eeya chombu is made of tin - or an alloy of tin. isn't lead poisonous?

[hydgirl]

I double checked with my metallurgist husband and he says that Eyam is lead and not tin. I am sure our old folks would not have been foolish to cook their rasam in an Eya Pathram if it was bad for health.