Taking Orders For Saturday Delivery. | Min. Order Value now at Rs. 399
Oopss, are you sure you want to move away from this page... You were in the middle of editing an existing order, and may want to complete the transaction by hitting the checkout button
This pot is a traditional cookware used to make rasam, sambar, curries, keerai kootu ,aviyal, vatha kuzhambu,paruppu urundai kuzhambu, etc.
Kalchattis are carved out of soapstone, a naturally occurring soft stone. Soap stone has been used in India for thousands of years for carving and for making vessels.
They are natural and from the earth. Each piece is carefully hand chiseled by artisans from Tamil Nadu. We aim to bring back these traditions and want their artisanship to be preserved as well. Before bringing these to you, we visited the artists who make them.
They are known to cook evenly and retain heat well. They keep the food warmer for longer, for about 3-4 hours.
Since they retain heat longer, the cooking time reduced hence resources like fuel are efficiently used. The need to reheat is also reduced.
They say, turn off the flame 4-5 minutes before the food is fully cooked. It will continue to cook slowly in the heat retained inside the vessel.
VERY IMPORTANT TO KNOW (USAGE)
Note: Since each piece is hand chiseled, it is difficult to produce exact copies like machine made vessels. So there might be slight variations in size or shape.
We understand that If you like us to share more pics of these or have any clarifications, before ordering - you can whatsapp us at 7338-343303
Size Reference
Small 0.8-1.2 Liters
Medium 1.3 - 1.6 Litters
Large 2 - 2.5 Litters
Made with freshly milled whole, organic sharbati & emmer wheat berries & cold-pressed beetro
Little Millet also known as Saamai.Saamai dosa, porridge, paddu, payasam from little millet are few
Here is a gluten free option in multigrain flour - made up - Jowar, Maize, Rice, Amaranth, Ragi, Qui
Dried red pepper may be used whole or powdered. intense heat is concentrated in the seeds. Red chili
Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. H
Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. H