Eeya chombu or not, here is a rasam with the unique flavour of coconut milk which will surely entice any rasam lover.
Turmeric powder – 1 pinch
Tamarind – 1 small lime sized ball
Salt – 1 ½ tsp
Curry leaves – a few.
Tomato – 1 big
Coriander leaves – a few
Ghee – 1 tsp
Mustard seeds – ¼ tsp
Method for Rasam Powder
1. Soak tamarind in water and leave it aside.
2. Pressure cook tur dal with a pinch of turmeric powder and water.
3. Extract the juice of tamarind.
4. Add the most dilute or the third extract of coconut milk to the tamarind juice.
5. Add salt and the rasam powder and boil until the raw smell disappears.
6. Add cooked dal, curry leaves and the second extract of coconut milk and boil vigorously.
7. Add chopped tomatoes.(Optional)
8. Finally, add the thickest or the first extract of coconut milk and decrease heat.
9. Add finely chopped coriander leaves and wait till the rasam foams.
10. Switch off flame before it starts boiling.
11. Season mustard seeds in a spoon of ghee.
Relish the coconut milk aroma as you slurp it down with hot rice.
This image below shows a long unused eeya chombu ; a kumti, which we took out from mothers attic, to take a photo for this post. As you can see my nephews even started a small fire in the kumti! We did not actually cook using these vessels, since they have been unused for a very long time! My sister-in-law still actively uses her eeya chombu, and has sent in the photo shown above in the recipe.
** Disclaimer: The authors of this site do not claim knowing about the metallic composition of eeya chombus, and neither the impact of using eeya chombus on health! A google search on eeya chombus reveals many aruguments on what is the metallic composition of eeya chombus! Some say its lead, some say its tin, others say it an alloy. One view says it was originally tin, but unscrupulous manufacturers sold pots adultrated with lead for several years, and therefore a common and wrong notion that it is lead!