Eeya Chombu

Remember the days when rasam used to taste out of this world? When you close your eyes can you still feel the wonderful aroma of rasam cooked by your mother? A secret ingredient is the coockware itself: Eeya Chombu.

Eeya Chombu in South Indian household is one of the most sought after family heirlooms from the kitchen. This utensil is made of pure tin and known to add distinct flavour to the rasam. As per Ayurveda texts, tin helps in maintaining the “Kappa”.

The word for Tin and Lead being the same in Tamil, there was a huge misinformation that this vessel contains poisonous lead.

With only 2 artisans remaining who beat pure tin by hand for 8 hours to make one vessel, this may soon become just a collector’s item. This led us to travel to rural Tamilnadu to save this age old tradition from dying.

What are you waiting for? Own your Eeya Chombu & revive the flavour of rasam in your kitchen today.

Directions to use

Treat this vessel with care: with low melting point, the metal is malleable. Always heat the vessel with liquid filled up to at least 1/3rd the height of the vessel.

Ensure that at any point of time, there is some liquid in the vessel to avoid melting.
Cook in low flame: Always keep the burner on simmer mode & avoid using high flame
Do not use tongs to lift the vessel when still hot as metal tends to bend when still hot

Tin – the vessel behind the best rasam

A good recipe is critical – the vessel infuses more to the taste. Our Journey brought us to rural Tamil nadu to learn about this traditional cookware used by different

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