Boat Shape Stone Mortar and Pestle | Hansraj Kharal, 6 to 24 Inch

Rs. 999

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Boat Shape Hansraj Stone Mortar and Pestle

This boat shape stone mortar and pestle is carved from solid Hansraj stone, a hard black stone that does not chip while you grind. The long boat bowl gives you room to crush wet chutney, dry masala and Ayurvedic herbs, so it suits both the daily kitchen and the kharal work of an Ayurveda practitioner. Known across India as khalbatta, kutne wala or hamam dasta, it is offered in ten sizes from 6 inch to 24 inch.

Why you will love it

Natural Hansraj stone, polished black finish, built to last generations of use.
Heavy body stays put on the counter, so you grind with both hands instead of holding the bowl.
Long boat bowl suits rolling and crushing, the way a sil batta works, which is why it is loved as a chutney maker stone.
Hand grinding keeps the texture and aroma that an electric mixer flattens.
The pestle is cut from the same Hansraj stone as the mortar, so both wear evenly.
Sizes 14 inch and above are big size pieces for large families, bulk masala and Ayurvedic preparation.

How to use it

Put a small quantity in the bowl at a time. Press and roll the stone pestle along the length of the bowl to break the material, then work it into a paste. Use it for green chutney, garlic and ginger paste, whole spices such as pepper, cumin and cardamom, guacamole and dried herbs. For dry spice grinding, wipe the bowl dry first. Rinse between a wet and a dry batch.

Size guide

Size	Dimensions (inch)	Bowl depth (inch)	Pestle length (inch)	Weight (kg)
6 Inch	6 x 3	1.8	5	1.5
8 Inch	8 x 3.8	2.3	6	3.5
10 Inch	10 x 4	3	8	6
12 Inch	12 x 5.3	4	10	11
14 Inch	14 x 6	4.5	12	16
16 Inch	16 x 6.5	5	13	21
18 Inch	18 x 7.5	5.8	15	30
20 Inch	20 x 8	6.5	16	38
22 Inch	22 x 9	7.5	18	50
24 Inch	24 x 10	8.3	20	60

First-time seasoning, required before first use

This piece is not pre-seasoned. Season it once before you cook with it.

Step 1: Rinse and dry the mortar and pestle with clean water. Do not use soap.
Step 2: Grind a paste of raw rice until the mortar turns grey. Discard it and repeat 2 to 3 times.
Step 3: Grind garlic, cumin and water to a paste. This removes the stone smell.
Step 4: Rinse with water only. The mortar and pestle is now ready to use.

Care

Wash with plain water only. No soap or detergent, since stone holds the smell. Scrub stuck paste with a stiff brush or a pinch of rice. Air dry fully before storing.

Handcrafted in Bihar

Each piece is shaped and finished by hand by artisan families in villages of Bihar, India. Because it is natural stone, colour and grain vary slightly from piece to piece, so your okhli will not look exactly like the photograph.

Frequently asked questions

Does this stone mortar and pestle need seasoning before first use?

Yes. It is not pre-seasoned. Rinse with water, grind raw rice paste 2 to 3 times until the stone turns grey, then grind garlic, cumin and water, and rinse again with plain water.

Which size should I choose for a family kitchen?

For daily chutney and small spice batches, 8 inch or 10 inch works well. For a large family or bulk masala, choose 14 inch and above, up to the 24 inch piece that weighs 60 kg.