We had some discussion on "Eeya Chombu" some time back
Here is some update. Actually the metal is not lead at least not entirely lead it is an alloy of Tin and some other metals
No problem in making rasam in Eeya Chombu
Could please translate in Tamil I cant read and write Tamil although I speak wellஈய சொம்பு ரஸத்தை குமுட்டி அடுப்புலெ வச்சு ஸுடவெச்சு ஸுட்ட உளுந்து அப்பளத்தோடெ சாப்பிடணும். அடுப்புலெ ஏமாந்தா cannon ball மாதிரி ஆயிடும்.
Rasam is to be prepared in "eeyacchombu" (a vessel made of tin) and must be made in "kummuTTi aDuppu" which used to be a side burner in the old-world stoves using fuelwood for burning. Cooked rice with such rasam and baked (not oil-fried) appalam tastes best. But even slight carelessness will cause the tin vessel to melt and become like a cannon-ballCould please translate in Tamil I cant read and write Tamil although I speak well
Eeyachhombu rasaththai kumutti aduppule sudavechchu sutta udundu appalaththoda saappidanum. aduppule Emanda (chombu) 'cannon ball' madhiri ayidum. I hope you can get it right.Could please translate in Tamil I cant read and write Tamil although I speak well
Thanks for the ENGEeya sombu rasam is the sole discovery of Tamil brahmins.
When entire Greece empire was dying because of excessive lead ( Eeyam ) , related diseases our great ancestors discovered Eeyam + Tin and other metals making it as an alloy . I have seen people add perungayam at the correct proportion at right time while making Eeya sombu.
The shape of Eeya sombu is peculiar compared to any other kitchen utensils.
It will have a narrow opening ( Vay ) at the top, helps in retaining the flavour of rasam for a longer duration , little taller than it's base or diameter to withstand little careless ness by the cook . Vow really great.
Similar discovery by our good old people are the mavadu in long Jadis. Vatha kolambu in kachatti ( Kal satti A stone ware )
Idhellam sonna puriyadhu anubhavikkanum.
( Though my intention was to write this in Tamil as one of our friend who can speak good tamil but cannot read , want to read this and Enjoy.).
Once a maami asked me - what will you do when a guest comes in the night
after you have finished everything ?
She gave me the suggestion. Keep rice in a cooker. Fry appalam, make paccha
morkozhambu mixing paruppodi and curd and make rasam with just puli water
slightly boiled and thalichify with one dry chilli. Dinner ready in 15 minutes.
Dear Sri Ranganathan,
I should admit The maami's recipe is great. This rasam is called Gotturasam கொட்டு ரசம் , very simple to prepare and tasty too.
In the olden days, we used to buy kamarkattu, made out of jaggery and cocanut
chewing it for some hours. Now it is almost extinct.
Another one is porulanga urundai. It will take hours to eat one.
I have tasted the item but not as a lollipop. You were as such a far advanced lot then. To be frank I used to eat but not relish it because sometimes the pullippu will pull the nerves from anus. Great days which are gone for ever.Fine sir, Eclairs is the replacement of Kamarkattu.
What is the replacement for sokkatanpuli, a typical self made dish in villages where more of Tamrind trees are there.
During Tamrind season just shake the tree few riped trees. take out the shell and naar from Tamrind fruits. Crush it with Little jaggery , Salt and few vatha molaga. Crush it till all ingradients are well mixed and pasty thing is formed. Pull out thenankuchi just make small balls out of this paste stick it at one end of this stick taste it like Lalli pop.
Be on your heels bcoz if the watchman of Kuthagaikaran comes over there to Run.
Olagahaye eludhi vekkalm sir indha sokkattan pulikku.
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