Significance Of Eeya Pathiram
Eeya pathiram (Eeya chombu / Velleeyam pathiram / Tin vessel) is a traditional handcrafted vessel made of pure tin (velleyam in Tamil), not lead (kareeyam), originating from South Indian culinary heritage, particularly Tamil Nadu regions like Kumbakonam.
- The tin reacts with acidic ingredients, creating a unique taste and rich aroma, especially in rasam (a tangy, brothy soup). No modern substitute matches this flavor.
- Tin distributes heat evenly, leading to valid cooking control.
- This vessel can keep food warm for a long period after cooking.
- These vessels are also used for boiling milk, setting curd (which doesn't turn soar quickly).
- Storing food overnight, as the tin helps prevent spoilage. Ancestors used it daily for wellness.
- In Ayurveda and Siddha medicine, tin is called Vangam. It is believed that cooking in or using tin vessels can help balance kapha in the body, improve taste, skin complexion, and intelligence, and potentially aid in managing conditions like diabetes.
- Using these vessels for cooking, it helps to easy digestion.
- The eeya pathiram is a part of South Indian culinary tradition, often considered an heirloom piece passed down through generations.
This vessel is not just cookware, it's a taste of tradition that elevates everyday meals!
What is the use of eeya chombu?
Eeya chombu is a vessel made from the metal tin and has been traditionally used for making rasam and sometimes to set curd. It gives unique taste and aroma.
Is eeya chombu safe?
Yes, pure tin is safe and not to be confused with lead, which was harmful.
What happens if we leave empty vessel on the stove?
The vessel has a low melting point and can melt very quickly if left empty on burner.
How should we use it on the stove?
Always fill at least one-third of the vessel with liquid before placing it on the stove. Cook only on low or medium flame.
How to clean the vessel?
Wash with regular soap and water and leave to air dry.
How to clean if the vessel is blackening?
A natural tendency is for the cooking area to turn black. You can scrub this off with tamarind and washing soda to restore shine.
Do we need to season it before cooking?
No, you can wash and start using the vessel immediately.
