Saturday, October 6, 2012

Eeya Shombu rasam / Rasam in lead pot.

         Eeya  shombu is a lead vessel in which we from Tamil nadu especially Iyengars love to
        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.


  1. I am told that they still sell them somewhere in Srirangam. Would love to buy one and make rasam. I totally relate to what you said that the aroma of such rasam itself is sufficient to appetize anyone.

  2. I like this rasam. Love this old pot. Yes cooking in the make real difference. Delicious rasam.

  3. Tasty rasam! I've had this rasam prepared in the very similar vessel years ago in neighbour's house.

  4. Nothing will beat the taste of this rasam, am missing my grandma's eeya sombu.

  5. No doubt this rasam was extra flavorful by cooking in this vessel..
    Prathima Rao
    Prats Corner

  6. cooking rasam in this vessel gives an extra flavor.. tempting

  7. We too always make rasam in this lead vessel..very flavorful

  8. Have one in my shelf. I love the rasam.

  9. new to me dear. thanks for sharing.

  10. Love your cooking vessel. Not seen this before so must be unique to India. Love the rasam recipe. Adding tamarind to it sounds like a great idea.

  11. Very special and must be tasted great!

  12. I don't own this vessel but heard a lot this rasam is flavorful!

  13. Esta receta me encanta es una delicia me gustó la olla,abrazos y abrazos.

  14. Guys eeya sombu is sold in Chennai. Can be found in ratna stores. also there is a special shop for this in triplicane. read somewhere in the net.

  15. I think you meant Aluminum not lead. Lead is toxic and we Indians never used it to make cooking vessels leave alone cooking in one. Lot of small stores selling cooking implements sell eeya sombus.