India, being a culturally rich and diverse country, has traditionally produced a wide array of utensils that reflect its deep culinary traditions. These utensils are handcrafted from materials like copper, brass, and clay. From the rural kitchens of Kerala to the royal kitchens of Rajasthan, traditional utensils have been used continuously over many centuries, not only because they provide practicality in cooking but also because of the special flavors and health benefits they offer. In this article, let us take a look at few such traditional utensils of India that, even today, form an intrinsic part of Indian kitchens and stand as hallmarks of India’s rich heritage and wisdom in cooking.
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The Historical Significance of Traditional Indian Utensils
India has a great variety of utensils due to a very ancient history that dates back to times such as the Indus Valley Civilization, which first developed metallurgy.
Traditional utensils of India are made from locally available metals and reflect the culture and resources of the region. Copper and brass items are common throughout North India, while the southern region is more commonly associated with its distinctive clay pots and stone grinders. These metals were not just designed to cook but actually enrich the food with added nourishment, as it was believed that certain metals imparted vital minerals to food.
1. Kalchatti (Stone Pot)
Kalchatti is a stone pot made from soapstone, conventionally used in South Indian kitchens for slow-cooking curries, rasam, and sambhar. Soapstone has heat-resistant and porous natural properties, making it ideal for slow cooking. During the process of cooking, it retains the natural flavor and nutrient value of the food. Kalchattis need seasoning with rice water or oil before their first use to increase their durability and non-stick properties. Besides their functional value, these pots also hold aesthetic appeal and durability and are normally passed down through generations.
2. Parat (Wide Shallow Bowl)
A parat is a wide, shallow brass bowl used in many Indian households, especially in North India, for kneading dough or mixing ingredients for large meals. Its shallow design allows easy handling of large quantities of dough, especially while preparing rotis, puris, or parathas. Brass is known for its anti-microbial properties and toughness, making the parat both hygienic and durable enough to be used as a long-lasting kitchen item. Even today, it is widely used on special occasions, festivals, or family gatherings.
3. Handi (Clay Pot)
The handi is a clay pot with a wide base and a narrow neck, used throughout India for slow cooking. It is known for locking in moisture and heat, making it perfect for preparing dishes like biryani, curries, or stews. Since the clay is porous, moisture circulates inside the pot, ensuring even cooking. The earthiness of the handi subtly enhances the flavor of the dishes cooked in it.
4. Sil Batta (Grinding Stone)
The sil batta is a traditional tool used for manually grinding spices, chutneys, and pastes. The sil refers to the flat grinding surface, and the batta is the grinding stone used to crush ingredients. This traditional tool is still preferred by many households over modern grinders because it extracts flavors more intensely. The grinding action releases oils and aromas that are difficult to achieve with an electric blender.
5. Chakla-Belan (Rolling Board and Pin)
No Indian kitchen is complete without the chakla-belan, used for rolling dough for chapatis, parathas, puris, and more. The chakla is a round, flat rolling board, usually made of wood or marble, and the belan is a long, cylindrical rolling pin made of wood. The smooth surface of the chakla ensures uniform rolling, while the belan allows control over the dough’s thickness.
6. Kansa Thali (Bronze Plate)
Kansa is an ancient alloy of copper and tin, considered very healthy. A Kansa thali is a plate used to serve meals in many traditional Indian families. Food that comes into contact with this metal is said to be purified, as it aids digestion and boosts immunity. Kansa thalis are commonly used during religious events, festivals, and special occasions, as they add a subtle metallic taste to food, enhancing its flavor.
7. Matka (Earthen Water Pot)
The matka is one of the most well-known traditional utensils in India, used to store drinking water. Its porous structure allows for natural evaporation, keeping the water cool without refrigeration. This eco-friendly and sustainable way of storing water imparts a distinct taste and maintains refreshing temperatures. Matkas are still widely used today, especially in rural areas, and are an integral part of Indian sustainable living.
8. Uruli (Large Brass Vessel)
The uruli is a shallow, multi-purpose cooking vessel traditionally made from brass or bronze, commonly used in Kerala and Tamil Nadu. With its wide, round base, it allows even heat distribution, making it ideal for frying, roasting, or slow cooking. It is often used for preparing payasam (a sweet dish) or frying ingredients for curries and stews. Due to its size and stability, the uruli is frequently used during festive occasions, weddings, and large gatherings.
9. Churner (Mathni/Ghotni/Phirni)
The churner, also known as mathni, ghotni, or phirni, is a small wooden or metal tool used for churning buttermilk, cream, or curd. Operated by hand-twisting the handle between the palms, it creates a turning action that separates butter from curd or froths buttermilk. Popular in rural households, the churner is used to prepare traditional drinks like lassi and chaas, representing a simple form of green food processing.
10. Idiyappam Press (String Hopper Maker)
The idiyappam press is a traditional South Indian tool used to shape rice flour dough into string hoppers, known as idiyappam. It is used to extrude the dough into fine noodles, which are steamed and served with coconut-based curries. Typically made of brass or stainless steel, this press is an essential utensil in many South Indian homes, especially for breakfast preparations.
11. Sevai Maker (Rice Noodle Press)
Similar to the idiyappam press, the sevai maker is used for pressing boiled rice dough into thin strands. These strands are further steamed and served with various chutneys and coconut milk. The sevai maker is a commonly used traditional utensil in South Indian kitchens for preparing rice noodles.
12. Colander (Chalni)
The colander, also known as chalni, is a traditional Indian utensil used to drain water from boiled food, rice, vegetables, or similar items. Typically made of stainless steel, modern versions are available in bright-colored ceramic or powder-coated varieties. In Indian households, the colander is frequently used for washing grains, filtering liquids, and removing excess oil from fried items like pakoras.
Conclusion
The traditional utensils of India are not just tools for cooking but represent the core of the country’s cultural and culinary history. Passed down through generations, these utensils reflect ancient methods of preparing and enjoying food.
These ancient tools are still found in many kitchens today, reminding us of simpler, more sustainable ways of cooking and living. Whether for their practical benefits or cultural significance, traditional utensils continue to be cherished and valued.
Frequently Asked Questions
What are the health benefits of using traditional Indian utensils?
Traditional utensils made from brass, copper, clay, and iron are said to be much healthier. Copper and brass have antimicrobial properties, while clay pots help retain the nutrients in food. Iron cookware imparts some iron into the food, enhancing iron intake and preventing diseases like anemia.
Why do clay pots give food a special flavor?
Since clay pots are porous, they allow equal distribution of heat and moisture during cooking. This slow and natural method of cooking infuses the food with an earthy aroma that is hard to achieve with modern metal utensils.
How do you care for brass and copper utensils?
Brass and copper utensils should be cleaned regularly to prevent tarnishing. Diluted lemon juice with salt or tamarind pulp can be used for cleaning. After washing, they should be dried immediately to prevent corrosion.
Are traditional utensils still used in modern Indian kitchens?
Yes, many traditional utensils are still used in modern Indian kitchens. People often prefer utensils like sil batta, chakla-belan, and handi due to their unique culinary advantages.
What is the significance of Kansa utensils in Indian culture?
Kansa utensils hold significant cultural and health value in Indian tradition. It is believed that eating from Kansa thalis improves digestion and boosts immunity. These metal plates are often used during religious functions and festivals.
