Kerala, often referred to as “God’s Own Country,” is a state in India known for its stunning natural beauty, rich cultural heritage, and, of course, its delectable cuisine. The Kerala kitchen, in particular, is a testament to the state’s unique culinary traditions. Among the many tools and utensils used in these kitchens, traditional grinders hold a special place. These age-old contraptions are more than just kitchen appliances; they are emblematic of a culinary heritage that has been passed down through generations.
The Brass Uruli
The Uruli is an iconic vessel used in Kerala kitchens. It is a shallow, circular, and wide-mouthed brass vessel that holds a special place in the hearts of Malayalees. These utensils are often used for cooking and serving, particularly for preparing ‘Sadya,’ a traditional feast. The brass material distributes heat evenly, making it ideal for slow-cooked dishes and curries. Additionally, Urulis are ornately designed, showcasing intricate patterns and carvings that add an artistic touch to the kitchen.
The Clay Pot
Clay pots are an integral part of Kerala’s culinary tradition. Used for centuries, these pots are eco-friendly, heat-resistant, and perfect for slow cooking. They enhance the flavor of dishes and are essential for making ‘Kerala Style Fish Curry’ and other delicacies. Clay pots also retain the natural color and nutrients of the food, making them an excellent choice for health-conscious cooks.
The Coconut Grater
Coconuts are a staple in Kerala cuisine, and the coconut grater is a quintessential kitchen tool. These hand-cranked or manual graters are used to extract fresh coconut gratings. The grated coconut is a fundamental ingredient in countless Kerala dishes, including coconut chutney, coconut milk, and various desserts.
The Coconut Shell Ladle
Coconut shells are not just a byproduct in Kerala; they are a valuable resource. The coconut shell ladle, often used for serving traditional Kerala dishes, showcases the resourcefulness of the people. These ladles are eco-friendly and durable, making them a sustainable choice for modern kitchens.
The Idli Steamer – ‘Idli Paan’
The ‘idli paan’ is a unique steamer used to prepare Kerala’s beloved ‘idlis.’ It is traditionally made from brass, which enhances the taste and texture of the idlis. The small, cylindrical cavities in the ‘idli paan’ allow the steam to circulate evenly, resulting in soft and fluffy idlis.
The Ammi or Arakkallu
Ammi, also known as the traditional grinder in Kerala, is a classic kitchen tool with a deep, concave base and a cylindrical pestle. This time-honored utensil, typically carved from stone or made of metal, is indispensable in Kerala kitchens for grinding spices, preparing coconut-based pastes, and making rice flour and batter for various dishes.
The Appam Pan
The unniyappam pan is a small, heavy-bottomed pan with multiple hemispherical or oval cavities or molds. It is traditionally made of cast iron, but modern versions can be found in non-stick materials. These molds are designed to shape the unniyappam batter into small, round, and crispy dumplings.
The Kuzhi Karandi
For making traditional curries like sambar and rasam, a brass mixing/ serving spoon is used. It is said to positively ionize food, while doing its job of mixing the ingredients. It is also used as a serving ladle.
The Bamboo Muram
Traditional bamboo muram was a best tool to remove husk, stone and other unnecessary particles from rice or grains, etc and it was used in many ways as a multipurpose tool.
The Idangazhi
Idangazhi is a traditional measuring vessel used in Kerala for checking the quantity of rice and other grains. The Idanazhi is fully made with brass, so it is durable and long-lasting. Since ancient time, Idanazhi was made with different materials like brass, copper, wooden or iron.
