Killu milagai rasam in Eeyachombu / Tin Utensil

 

 

Killu milagai rasam in Eiyachchombu / Tin Utensil 

Unbeatable  flavour

 

Tuvaram paruppu /Toor dal : 1 tbsp

Mustard seeds: 1/4 tsp

Red chilly : 4  ( broke into 2 pieces )

Tomato : 1

Tamarind :  4 tamarind seeds size

Salt to taste

Sugar :  1/4  tsp

Black Pepper : 1 tsp

Jeera : 1/2 tsp

Turmeric powder : 2 pinches

Hing Powder :  2 pinches.

Curry leaves : 4

Ghee: 1 tsp

Coriander leaves for garnishing.

Water :  2  cups.  

            

We can prepare this Rasam full and full in Stainless Steel vessel too. 

Here I have given the method of making rasam in Eeyachombu in a safe way. 

Cooking in Eiyachchombu is good for health.  But we should know the correct way of using it. Mainly it should not be heated for more time.  

So its better to use Tin vessel at the last step of making rasam.  

We can prepare any type of rasam in Tin Vessel , just by using it at the last step of making. 

Killu Milagaai rasam 

In this rasam we are not going to use Rasam powder for making rasam but just red chilly and black pepper as a main ingredients. 

Things to keep ready : 

Soak dal for half an hr and Cook it in pressure cooker.  Mash it very nicely. Keep it ready. 

Soak tamarind in 1 cups of hot water for 15 mts . Take extracts and keep it ready. 

Chop tomato. 

In low flame, Dry roast Pepper and Jeera separately.  Grind them into powder.

Preparing rasam: 

In SS 2 ltr cooker ,  heat ghee . 

Temper with mustard seeds. 

When it starts popping, add broken red chilies, curry leaves  and sauté lightly. 

Make sure not to turn chilly dark. 

Add tomato and stir fry for a couple of minutes.  

Add tamarind water, sugar , turmeric powder and cook for 10 mts till the raw smell of tamarind goes and switch off. 

Now take Tin utensil. 

Add the above prepared rasam , mashed dal, hing powder, salt , 1 cup of hot water and mix nicely. 

Keep the Tin utensil in stove and cook in very low flame. 

When it starts boiling, add roasted pepper jeera powder, chopped coriander leaves and give a nice mix and switch off. 

Keep the rasam closed and give 5 mts standing time. 

  Serve hot with Rice and Curry / Kootu / Appalam.

 

Note:  Eiyachchombu should be handled very carefully.  It should be cooked only in low flame.

.  After cooking in Eiyachombu lift it  using cloth  to prevent dent on the Hot Eiyachchombu . 

( photo courtesy :  thehindu )

 

Instead of cooking in it, you can use Tin utensil just to store hot Rasam after cooking , to get its flavor .

 

·         Know about Eiyachchombu / Tin  Utensil…..

 Tin is not Lead . Cans that are used to store fruits and vegetables are actually coated with tin. Even brass vessels are coated with tin to prevent food poisoning. But unfortunately people have mistaken tin for lead.   It is safe to use Eiyachchombu for cooking or storing.