Recently there is a lot of articles about Eeya chombu (well about all traditional vessel). I wanted to buy Eeyam vessels for quite some time. But every time always keep it back as cooking in this is really a trick. Finally, I made up my mind & ordered it from Zishta. Glad that I brought this. Rasam made in this is really very tasty. You should try and see the difference.
Ingredients
Tamarind – Small marbled size (add 1/2 cup water and make Tamarind water)
Tomato – 1
Garlic – 4 pods
Peppercorns – 1 teaspoon
Cumin seeds – 1 teaspoon
Turmeric – 1/2 teaspoon
Chili powder – 1/4 teaspoon (adjust to spice level)
Cooked Toor dal – 2 tablespoons with 1/2 cup water
salt to taste
Ghee – 1 teaspoon
Mustard seeds – 1 teaspoon
Curry leaves – 10
Coriander leaves – 2 tablespoons
hing – 1/8 teaspoon
salt to taste
Method
Take Peppercorns, cumin seeds and crush it with hand pestle
Take Eeya chombu and add tamarind water, add tomato, garlic, chili powder, turmeric powder, Dal water mix well
Heat ghee and add mustard seeds. let it pop add crushed pepper & cumin seeds, curry leaves and hing. Fry for 20 sec. Keep it aside
Heat rasam in low flame. Add tempering. and mix well. Add coriander leaves. Mix well.