Eyyam shombu

Why does rasam taste the way it does? - The Hindu

 

i too use eeyam sombu to prepare rasam and it tastes good but hubby objects using it and tells that it is a lead poison ( he is a chemical dept incharge) so i stopped using that sombu but people since so many years are using it . this is my argument with him

 

The major concern with Eyyam Sombu people has is, when you keep it on stove without filling it, it will start melting, obviously even little melt the chemical will get add to the rasam.
That is the reason many people object of using Eyyam vessels. But, if you are careful in using it, while keeping it on stove make sure you fill with some water, then its fine using it.

In most of the houses the shape of the sombu will look funny that is becoz of the mistakes only, also when you finish cooking rasam, we need just switch of the gas, we should not hold the Eyyam vessel with steel "kidukki", becoz the Eyyam is still heat, and if you hold it the "kudikki" will change the shape of Eyyam vessel. Lot of things you need to follow if you want to use Eyyam vessel.

 

rasam will taste divine when cooking in eeya sombu. but so many precautions to be taken while cooking. The points are already shared by Vjan29 here.

andal

 

Even i use eyya sombu for rasam (my hubby keeps scaring me).Rasam tates great.

 

After reading this thread title in new posts section

I immediately remembered "Pazhaya irumbu chaaaman eyyam pithalaikku pericham pazham" a goundamani's comedy in karagaatakaran.

Sorry for OT!

Anyway I don't know how to prepare rasam but can taste it!

 

i enjoyed reading this thread for its nice flavour. Thanks to Op & @Shanvy for providing the link to the article in The Hindu.
One idea from that article:
When the rasam prepared and ready and simmering , dip the clean small eeya Chombu into it for 15 to 20 seconds to get the flavour required.

In big south indian marriage meal, the chef or master cook would employ the above method.
Thanks & Regards.