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BRASS KALAM WITH TIN COAT/PONGAL KALAM/BRASS SOMBU

Brass pot used for boiling milk, water and making traditional dishes such as Pongal.

1,260.00 3,150.00 including GST

Brass has been a substitute for bronze cookware for years. In order to make it food safe, a coating of tin is given inside the vessel. This coating called kalai in hindi and eeyam poosal in tamil/ malayalam, brings back the old memories of how people used to come home and do in the old days.It was believed that milk boiled in these vessels did not go bad too soon.

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  • Why Tin Coat:

    Copper and brass are subject to chemical action caused by sour or acid food placed in them.This action is lessened,if not prevented by the tin coating applied to the vessels.

    There are two types of ‘eeyam’ one is velleeyam or tin and the other is kareeyam or lead. Eeya pathirams are made of tin. In Ayurveda, tin is called vangam and vangabasmam or tin ash is used to treat diabetes and many conditions of the urinogenital tract.A research paper published in an international research journal details how vanga bhasmam is used in the treatment of non-healing wounds, premature ejaculation, for semen augmentation, cough, cold, bronchitis and asthma. Vanga bhasmam balances Kapha.

    Instructions for users:

    6″ Pot for boiling 1.5L milk or boiling 0.50KG rice.

    7″ Pot for boiling 2.0L milk or boiling 0.75KG rice.

    8″ Pot for boiling 3.0L milk or boiling 1.00KG rice.

    9″ Pot for boiling 6.0L milk or boiling 2.00KG rice.

    Food in Brass  Utensils

    Cooking and eating food in brass utensils does not prompt worm infestations, cough and other respiratory Diseases. The advantage of Cooking in the Brass utensils is that only 7 percent nutrients are lost by cooking food in brassware.

  • Weight N/A
    Height in inch

    6, 7, 8, 9

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