What is Eeya Chombu and Its Uses (Know why its a must for your kitchen)
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- Опубліковано 3 лис 2024
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#eeyachombu #eeyachomburasam #rasam
There are a lot of misconceptions for Eeya Chombu (Tin vessel) and its usage. It's a traditional cookware best known to cook delicious rasams. This exclusive handcrafted vessel is no longer made authentically. We found some traditional artisan clusters who spend over 7-8 hours just to make a single vessel. Zishta presents a basic understanding of Eeya Chombu and its Usage.
For any queries, reply on the comment section. Visit: www.zishta.com
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How to clean eayasombu inside black colour reply please
Hi, usually when you apply a little more pressure while cleaning, some portion of the black from inside comes off (too much pressure will de-shape it).
Thank you
After cooking Rasam can we store it in the same vessel or should we store in other vessel?
Hi, you can store rasam in the same vessel.
Can we store water in it
You can but that does not have any benefit of storing water in it.
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What are the health benefits of using eeya sombu?
What's the price
Please visit here for more information: zishta.com
Pl.mention it address can u send it by online.
Please find the shop address here: 1676, 17th Main Rd, KSRTC Layout, 2nd Phase, J. P. Nagar, Bengaluru, Karnataka 560078
Online shipping is available, please visit here www.zishta.com and place your order 🙂
Can we put the vessel on iron tawa to boil milk in it? Is it safe?
No, Eeya chombu will melt.
@@Zishta Ohh! Thanks for sharing this important information.
@@pappi3 🙂👍
@@Zishta I found "Vengala Panai" vessel on your website. Is that vessel good for boiling milk? Is it tinned from the inside? I'm looking for suitable vessel for boiling milk apart from Aluminium and Steel vessels. Would appreciate your expert opinion in helping me out.
@@pappi3 Vengala paanai is the best vessel for boiling milk traditionally.
There are 2 options to buy, one which has no tinning and other with tinning.
Tinning is needed only to make citric based food like sambhar, rasam etc.
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