Introducing Traditional Cookware

 

Ever heard anybody mention Eeya chombu or shombu(as some would call it)? Chances are that if you are from South India, particularly Tamil Nadu, some of you would have.

 It would have been primarily used in reference to the ubiquitous Rasam, an integral part of traditional South Indian cuisine. Many of you may have had lip smacking rasam at some point, chances are the secret behind it was the container that was used for making it.

When rasam is cooked in these vessels the reaction between the tamarind and spices with the metal imparts an earthy and flavourful aroma that enhances its taste and therapeutic qualities.


 Eeyam in Tamil stands for both the metal Tin and Lead. Chombu is the name given to a specific shape of vessel. While we all know that Lead is poisonous, cooking in a pure Tin vessel is considered beneficial. The history of the using Eeyam(Tin) in cookware dates back several centuries. It is believed to have originated during theChola dynasty in Tamil Nadu.

 Tin is a very soft and malleable metal and hence requires special expertise to craft vessels out of it. There are very few craftsmen remaining today who are carrying on this tradition today and a handful of shops in Tamil Nadu that make these 100% pure Tin vessels. The vessels we source are from one such specialist master craftsman for whom this has been a family tradition since 1913 - 109 years in the crafting of these tin vessels.





 Eeya chombu had all but vanished from Tamil kitchen, mainly due to spurious manufacturing and rumours that lead was being mixed with tin to make these vessels. Another reason was that tin being an expensive metal made these vessels also expensive. But these traditional vessels are now making a comeback in our kitchens. So, if any of you have one in your home that your mother or grandmother would have used, “hang onto it”!  By following the simple do’s and don’ts, the Eeya chombu can be passed down through the generations to come.

Do let us know your experiences and suggestions in the comments below.

 

Get your Eeya Chombu today from Vivardhini!!

 

Care and Maintenance

  • .      Never put the vessel empty on the stove. Ensure that it is at least 1/3rd full before you    put it on the stove.
  •          Always have the stove on low to medium-low heat.
  •         Never season in it. Always season or do tadka in another pan and then add to the rasam at the end.
  •          Ensure that you do not use any harsh abrasive cleaners on it while washing
  •      Do not exert pressure on the vessel, as it will dent and crack.

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