Tomato Rasam In Eeya Chombu
The beauty of making tomato rasam in an eeya chombu !!!
Literal translation of Eeya chombu is tin pot. This vessel is made of pure tin and as we know, tin has a very low melting point. Eeya chombu is always well known for making rasam. Due to its low melting point the pot should be filled with the rasam ingredients before keeping on the flame, which should also be low. While making rasam in this pot, we should make sure that we are not multitasking and must completely concentrate on the process. Once the rasam is made, we should immediately remove it from the flame using a cloth or glove, because a pot holder will misshapen the pot. This pot/chombu belonged to my mom which got passed on to me after her.
Ingredients:
2 ripe tomatoes
2-3 cloves garlic
1/2 tsp jeera powder
1/2 tsp pepper powder
a pinch of turmeric
salt to taste
curry leaves
coriander leaves
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp ghee
Method:
I make my rasam with only tomatoes and without tamarind as it gives me lot of acidity.
Chop the tomatoes very finely or you can also crush them in a blender. Not too fine though. Add the tomatoes, chopped curry , coriander leaves, crushed garlic, all the powders and salt tot he pot. Add water till 3/4 of the pot. Keep the pot on the small burner with flame on low. Keep a keen eye on it till the rasam starts boiling. In another fry pan add the ghee, mustard seeds and jeera seeds. Once it splutters add it to the rasam and remove it from the flame.
Have the hot rasam with rice,paruppu (cooked tuar dal ) and a drop of ghee. It'
s the ultimate comfort food for most Tamilians!!
Literal translation of Eeya chombu is tin pot. This vessel is made of pure tin and as we know, tin has a very low melting point. Eeya chombu is always well known for making rasam. Due to its low melting point the pot should be filled with the rasam ingredients before keeping on the flame, which should also be low. While making rasam in this pot, we should make sure that we are not multitasking and must completely concentrate on the process. Once the rasam is made, we should immediately remove it from the flame using a cloth or glove, because a pot holder will misshapen the pot. This pot/chombu belonged to my mom which got passed on to me after her.
Ingredients:
2 ripe tomatoes
2-3 cloves garlic
1/2 tsp jeera powder
1/2 tsp pepper powder
a pinch of turmeric
salt to taste
curry leaves
coriander leaves
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp ghee
Method:
I make my rasam with only tomatoes and without tamarind as it gives me lot of acidity.
Chop the tomatoes very finely or you can also crush them in a blender. Not too fine though. Add the tomatoes, chopped curry , coriander leaves, crushed garlic, all the powders and salt tot he pot. Add water till 3/4 of the pot. Keep the pot on the small burner with flame on low. Keep a keen eye on it till the rasam starts boiling. In another fry pan add the ghee, mustard seeds and jeera seeds. Once it splutters add it to the rasam and remove it from the flame.
Have the hot rasam with rice,paruppu (cooked tuar dal ) and a drop of ghee. It'
s the ultimate comfort food for most Tamilians!!
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