Eeya chombu (Tin vessel) - Mambazham Shape

Eeya Chombu - Mambazham Shape - The Earliest Traditional form of Tin Vessel

The Eeya Chombu in Mambazham shape is a traditional tin vessel crafted from Pure Tin. The Mambazham (mango-shaped) form is regarded as the first and most original shape used in tin cookware, designed specifically for liquid-based cooking. Eeya Chombu is traditionally used for making rasam, set curd, store cooked food and more.

Zishta brings back this heritage form with authenticity, precision, and respect for traditional culinary wisdom.

To know about Eeya chombu, its cultural significance, usage, benefits and maintenance, read our blog Rediscovering Tradition: Timeless Eeya Chombu-Tin Vessel.

Product Highlights

• Material: Made from Pure Tin, which is a metal by itself and not an alloy, ensuring authenticity and traditional benefits.
• Artisan Craftsmanship - Hand-beaten by the artisans of Tamil Nadu. It takes six to seven hours to make each vessel.
• Design: Mambazham shape (mango shaped). is the first shape produced using pure tin for cooking purposes.
• Usage:  Making rasam, setting curd, serving curd, boiling milk.
• Care and Maintenance: Use cloth to lift the vessel when its hot - do not use tongs as they are extremely malleable metal and will bend when its hot.
• Warning: Tin Vessel has a low melting point. To avoid melting, please ensure the following:
  • DO NOT keep the vessel empty on stove.
  • DO NOT do tadka or saute.
  • Ensure the vessel is filled with at least 1/2 with liquid.
  • Read the instructions provided carefully before use.

Why Choose a Eeya Chombu-Mambazham Shape

• Original Shape - Mambazham shape is the earliest traditional form of Tin Cookware.
• The Secret Behind Memorable Rasam - That unmistakable rasam aroma from childhood kitchen wasn't just about the recipe. Pure Tin Cookware allows flavors to open up gently, making this ideal for authentic rasam preparation.
• Even Heat Distribution - Tin is an excellent conductor of heat, which makes it ideal for cooking. It distributes heat evenly, allowing for precise control over the cooking process, especially for dishes that require slow and steady simmering.
• Safe Cooking - The tin used is pure tin (velleyam) and is very safe to cook.
• Preservation of Flavor - Tin Vessels are believed to enhance the flavors of the dishes. The tin reacts with the acids present in ingredients like tomatoes or tamarind, which can help develop a unique taste.
• Benefits of Cooking Rasam in Tin Vessel - Tin in Ayurveda is known for its amazing properties aiding in general health improvement. Comprehensive research on Rasam was published in the National Library of Medicine (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5628526/) shares all the critical benefits of having rasam and the same is enhanced by cooking in a Tin Vessel.
• Versatile Vessel - Used for making the tastiest rasam. set curd, store cooked food overnight to prevent it from spoiling and boiling milk.

Frequently Asked Questions

1. Why is the Mambazham shape considered special?

It is the earliest and most traditional tin vessel shape, designed specifically for liquid-based cooking.

2. Is this Eeya Chombu suitable for everyday rasam preparation?

Yes, it is especially suited for regular rasam cooking when used as per instructions.

3. Can beginners use this tin vessel safely?

Yes, as long as usage instructions are followed carefully, especially regarding heat and liquid level.

For more FAQs read Eeya Chombu-Tin Vessel-Frequently Asked Questions.