to make rasam. The rasam tastes so awesome and the very smell of the boiling liquid
attracts us and the strong flavour even goes outside the house and whoever visits you
just get dragged inside to have a glimpse of the strong tasty and smell of the boiling rasam.
My grand mother and mother also used to make rasam in this vessel and whoever visited
us enjoyed this aromatic and flavourful rasam. You have to visit a good and known shop
to buy pure eeiya patram (vessel) and not just buy anywhere. This also tends to have a resale value.
So if you really want to enjoy a true rasam strong flavour, better make it in this vessel and
enjoy rasam sadam (rice) yummily.
Tomato - 1
Rasam powder - 2-3 tsps ( I use home made rasam powder /Podi)
Tamarind - 1 small lemon size
Haldi powder - 1/4 tsp
Hing - 1/4 tsp
Salt as required
Curry leaves - few
Coriander leaves for garnishing
Mustard seeds - 1 tsp
Ghee - 1/2 tsp
Take an eeiya shombu vessel and soak the tamarind with half vessel water.
Extract the tamarind thick liquid.
Place the vessel on the gas .
Add salt crushed tomato haldi powder, rasam powder, hing and curry leaves.
Let the liquid boil and the tomatoes get cooked well.
When the liquid reduces pour some more water and let the rasm boil nicely.
Garnish with coriander leaves.
Season in little ghee mustard seeds and few curry leaves.
Now the Eeya shombu rasam is hot and ready for yummy consumption.
Note that the vessel should never be empty on the fire or it will melt.
The vessel should always be filled with liquid on the gas.
Elders youngsters or even the kids will love the rasam made in this vessel
The flavour and taste is so strong that it attracts one and all.
You can also keep toor dal in the cooker and after it gets cooked pour it in the rasam.
The dal also enhances the flavour of the rasam
The Eeeya Patram (vessel) is a common in all the houses in Tamil nadu.