Rasam(also called as "sathamudhu") tastes best when made with a lead vessel called "eeya chombu". - Always keep an eye on the vessel when you make rasam. Let it boil only in low flame. Otherwise the vessel will melt! :)
- Switch of the gas when you see froth forming on top(see picture).
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The rasam looks nice and the "Eeyachchombu" in the pic brings back fond memories of my Amma's cooking. Thanks!
ReplyDeleteA.
Hi A&N, thanks for your comments! Yes,it brings back past memories of my amma's cooking too.
ReplyDeleteA few things that came into my mind when thinking of making tasty rasam...
ReplyDelete-Don't let it boil over, switch off the heat right when it is boiling up.
-Chopped cilantro garnish
- Use a tsp or 2 of ghee for the seasoning instead of oil or a combination of ghee & oil
One word of caution while using the "eeyachombu" is to transfer the rasam to another container immediately after cooking as there is a possibility of lead poisoning.