Indian Clay Curry Pots, or Manchatti, Meenchatti or simply Chatti, are earthenware pots which are very traditional in Kerala's cooking. They are present in almost every household, some handed down from generation to generation. They are also wildly popular in Malayan cooking. They are used in the making of fish curry and an important element in uplifting the flavors of any fish curry. Somehow, fish curry cooked in the earthen pot brings out the taste of fish curry to perfection.
These Clay Curry Pots are hand crafted by our artisans in Tamil Nadu and very traditional. The pots are unglazed, and totally free of any toxic materials or lead and 100% Eco friendly.
Extra Large
Large
Medium
Small
Item Number:
IND-2094-10
IND-2094-09
IND-2094-08
IND-2094-07
Dimensions (inches):
Length:
12
11
9.5
8.25
Width:
10
9
8
7
Height:
6
5.5
4.5
4
Diameter:
9
8
7.25
6
Capacity:
3.5 qt
2.5 qt
1.5 qt
24 oz
How we measure
APPEARANCE
These Clay Curry Pots are handmade by artisans and very attractive in design. The clay may have markings and imperfections, however these imperfection do not compromise the aesthetics or functionality of the pieces and are considered normal and to be expected. Although the lids seat properly on the pot, they may not always fit perfectly so as to seal the pot as with metal ones.
Care and Use
Our Clay Curry Pots can be used in the oven, microwave, stovetop, of direct fire. They also serve as a serving vessel and can go directly to the table for an authentic presentation.
As with any clay or glass cookware, the pieces must not be submitted to drastic changes in temperature. The pieces should be allowed to adjust slowly to heat, letting the pieces slowly heat up until they are hot, either on the stove or in the oven. Likewise, you should also allow the pieces to adjust to room temperature before washing or storing them, and never sit a hot pot on a cold surface such as granite or tile.
The Pieces should never be put in a dishwasher as they can absorb the detergent flavor, instead they should be hand-washed with mild soap. If the piece is heavily soiled, fill the piece with warm soapy water and allow them to soak briefly, then scrub them lightly with a sponge or soft cloth. Never use metal or abrasive cleaners, and always try to avoid strongly scented soaps which can flavor the clay.
Never use metal utensils, as it can scratch and damage the inside of the pieces, using wooden utensils instead.
Curing
Before using a Clay Curry Pot, rinse it well under running water to remove any dirt left over from the manufacturing or shipping process. After blotting dry with a kitchen towel, fill the pot with with plain water, or if you prefer rice stock water (kanji vellam), and let it soaked overnight. On following day, empty out the water and wash it again. With a paper towel, wipe it with a generous amount of oil (preferably coconut or sesame) both inside and out. Put the pot on the heat and slowly bring up the heat and heat it on medium for about 5 minute. Let the pot cool completely, refill it with rice stock water or plain water, and leave it over night again. This procedure should be repeated for three days. On the fourth day, you can empty the pot, rinse it well under running water, and begin enjoying your clay curry pot. Courtesy of http://www.jopreetskitchen.com
How they are Made
The Indian Clay Cookware we sell is made by our artisans in Tamil Nadu Indian. It is a time consuming and laborius task. We hope you enjoy see the video on how they are made.
Recipes
Kerala Style Fish Curry
This recipe is original of the Kerala region, and normally made in Clay Curry Pots or "manchatti". An essential ingredient is Kudam puli which also known as Gambooge, Malabar Tamarind, Fish Tamarind etc., can be purchased at Indian grocery stores, along with most of the other ingredients. It is a sour the dried fruit and is used as a souring agent in fish curries and other seafood preparations from Kerala.
