Description

Features of Kerala Traditional Natural Clay Pot:

1. Material:
   • Made from natural clay, these pots are fired in traditional kilns to create sturdy, heat-resistant cooking vessels.
   • The natural properties of the clay make the pot porous, which allows moisture to evaporate slowly during cooking, resulting in better flavor absorption and improved texture of the food.
2. Shape & Design:
   • Round or Oval Design: Kerala clay pots typically have a wide base with slightly higher edges, which helps in even cooking and allows heat to circulate uniformly.
   • Thick Walls: The walls are often thicker than metal pots, ensuring slow and even cooking, which is essential for dishes like sambar, curries, and biryanis.
   • Traditional Aesthetics: The pots usually have a simple, rustic design, but some may feature subtle patterns or designs carved into the clay by artisans, enhancing their aesthetic appeal.
3. Uses in Cooking:
   • Slow Cooking: These clay pots are ideal for slow cooking, which allows flavors to develop fully. The slow evaporation of moisture and even heat distribution make it perfect for Kerala dishes like Meen Curry (fish curry), Puttu (steamed rice cakes), and Avial (vegetable curry).
   • Rice and Stews: Clay pots are commonly used for cooking rice, stews, soups, and meat dishes in Kerala. The pots can handle both high and low heat, making them versatile for different cooking techniques.
   • Biryani & Pulao: Clay pots are also used to make traditional Kerala Biryani, as the sealed pot traps all the aromas and flavors, ensuring the rice and meat are perfectly cooked.
4. Serving:
   • Serving with Tradition: In Kerala, these clay pots are often used for serving food as well. The clay enhances the visual appeal of a traditional meal, adding authenticity to the experience, especially when serving a Sadya (a festive vegetarian meal served on a banana leaf).
   • Heat Retention: The thick walls of the clay pot help retain heat, keeping the food warm for a longer time after serving.
5. Health Benefits:
   • Natural Cooking: Cooking in traditional clay pots is believed to be healthier than using metal pots. The clay retains more nutrients and ensures the food is cooked without losing its natural flavors.
   • Non-toxic: Since clay pots are made from natural, unglazed clay, they are free from chemicals and toxins that are sometimes present in non-stick or metal cookware.
   • Detoxification: Clay is believed to have natural detoxifying properties that may help in eliminating harmful substances from the food during the cooking process.
6. Cultural Significance:
   • Cultural Heritage: The use of clay pots in Kerala has been passed down through generations, representing a deep connection to the state’s agricultural roots and sustainable practices.
   • Traditional Cooking: These pots are part of the traditional cooking methods that celebrate Kerala’s rich culinary diversity, often linked with special occasions, festivals, and cultural events.
7. Maintenance:
   • Seasoning: New clay pots may require seasoning before use. This involves soaking the pot in water overnight and drying it slowly to prevent cracking. Some people also apply a layer of oil and heat the pot gently before the first use.
   • Cleaning: Clay pots should be cleaned with care. It’s best to wash them using warm water and mild soap. Avoid abrasive scrubbers that could damage the surface.
   • Avoid Sudden Temperature Changes: Clay is prone to cracking if subjected to sudden temperature changes, so it’s essential to avoid placing a hot pot into cold water or exposing it to drastic heat fluctuations.

Popular Dishes Cooked in Kerala Traditional Clay Pots:

• Meen Curry (Fish Curry): The clay pot helps cook fish slowly, absorbing the rich flavors of the spices and coconut milk.
• Sadya: A traditional vegetarian feast often served in Kerala, where dishes like sambar, avial, and thoran are cooked and served in these pots.
• Kalan: A yogurt-based curry made with vegetables, cooked in a clay pot to preserve its creamy texture and flavors.
• Pulao: A fragrant rice dish made with spices and often served in these clay pots during festivals.