{"product_id":"round-tamda-stone-mortar-and-pestle","title":"Round Stone Mortar and Pestle | Tamda Stone Kharal, 5 to 14 Inch","description":"\u003ch2\u003eRound Tamda Stone Mortar and Pestle\u003c\/h2\u003e\u003cp\u003eThis round stone mortar and pestle is carved from solid black Tamda stone, a dense natural stone that takes heavy pounding without chipping. The deep round bowl keeps whole spices, garlic and herbs in the centre instead of throwing them out, so every stroke actually crushes. Indian home cooks call it kharal, khalbatta or kutne wala, and Ayurveda practitioners use the same form as a khalva yantra for Bhavana and Parad Sodhan work.\u003c\/p\u003e\u003ch2\u003eWhy you will love it\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eMortar and pestle are both cut from the same Tamda stone, so the two surfaces wear together over years.\u003c\/li\u003e\n\u003cli\u003eHeavy natural stone, from 2.5 kg in the 5 inch up to 30 kg in the 14 inch, so the piece stays put on the counter while you pound.\u003c\/li\u003e\n\u003cli\u003eRound bowl shape with real depth, up to 7.5 inch in the largest size, holds wet chutney and masala without spilling.\u003c\/li\u003e\n\u003cli\u003eHand grinding keeps the coarse texture and the oils of spices that an electric mixer heats away.\u003c\/li\u003e\n\u003cli\u003eSmooth black finish, easy to rinse, and big sizes from 10 inch upward suit joint families and bulk masala.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eHow to use it\u003c\/h2\u003e\u003cp\u003eUse it as a stone masala grinder for dry spices such as cumin, pepper and cardamom, as a chutney stone for coriander, mint, garlic and green chilli, and as a stone masher for ginger, garlic and soaked dals. Pound first with straight strokes to break the material, then switch to a circular grinding motion for a fine paste. For Ayurvedic preparation, keep one piece reserved only for herbs and medicinal work.\u003c\/p\u003e\u003ch2\u003eSize guide\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003cth\u003eDimensions (inch)\u003c\/th\u003e\n\u003cth\u003eBowl depth (inch)\u003c\/th\u003e\n\u003cth\u003ePestle length (inch)\u003c\/th\u003e\n\u003cth\u003eWeight (kg)\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5 Inch\u003c\/td\u003e\n\u003ctd\u003e5 x 5 x 4\u003c\/td\u003e\n\u003ctd\u003e3\u003c\/td\u003e\n\u003ctd\u003e6\u003c\/td\u003e\n\u003ctd\u003e2.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e6 Inch\u003c\/td\u003e\n\u003ctd\u003e6 x 6 x 4.2\u003c\/td\u003e\n\u003ctd\u003e3.2\u003c\/td\u003e\n\u003ctd\u003e7\u003c\/td\u003e\n\u003ctd\u003e5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7 Inch\u003c\/td\u003e\n\u003ctd\u003e7 x 7 x 5.2\u003c\/td\u003e\n\u003ctd\u003e4\u003c\/td\u003e\n\u003ctd\u003e7.5\u003c\/td\u003e\n\u003ctd\u003e6.5\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e8 Inch\u003c\/td\u003e\n\u003ctd\u003e8 x 8 x 5.9\u003c\/td\u003e\n\u003ctd\u003e4.5\u003c\/td\u003e\n\u003ctd\u003e8\u003c\/td\u003e\n\u003ctd\u003e8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e10 Inch\u003c\/td\u003e\n\u003ctd\u003e10 x 10 x 7\u003c\/td\u003e\n\u003ctd\u003e5.2\u003c\/td\u003e\n\u003ctd\u003e10\u003c\/td\u003e\n\u003ctd\u003e14\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e12 Inch\u003c\/td\u003e\n\u003ctd\u003e12 x 12 x 8\u003c\/td\u003e\n\u003ctd\u003e6.2\u003c\/td\u003e\n\u003ctd\u003e11\u003c\/td\u003e\n\u003ctd\u003e22\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e14 Inch\u003c\/td\u003e\n\u003ctd\u003e14 x 14 x 9\u003c\/td\u003e\n\u003ctd\u003e7.5\u003c\/td\u003e\n\u003ctd\u003e12\u003c\/td\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eFirst-time seasoning, required before first use\u003c\/h2\u003e\u003cp\u003eThis khalbatta is not pre-seasoned. Season it once before you grind any food.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStep 1: Rinse and dry the mortar and pestle with clean water. Do not use soap.\u003c\/li\u003e\n\u003cli\u003eStep 2: Grind a paste of raw rice until the mortar turns grey. Discard it and repeat 2 to 3 times.\u003c\/li\u003e\n\u003cli\u003eStep 3: Grind garlic, cumin and water to a paste. This removes the stone smell.\u003c\/li\u003e\n\u003cli\u003eStep 4: Rinse with water only. The mortar and pestle is now ready to use.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCare\u003c\/h2\u003e\u003cp\u003eWash with plain water only. No soap or detergent, because stone holds the smell. Scrub stuck masala with a little coarse salt or raw rice, then air dry fully before storing.\u003c\/p\u003e\u003ch2\u003eHandcrafted in Bihar\u003c\/h2\u003e\u003cp\u003eEvery piece is shaped 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 sil batta will not look exactly like the photo.\u003c\/p\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\u003ch3\u003eDoes this stone mortar and pestle need seasoning before first use?\u003c\/h3\u003e\u003cp\u003eYes. 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.\u003c\/p\u003e\u003ch3\u003eWhich size should I choose for a family?\u003c\/h3\u003e\u003cp\u003eThe 5 and 6 inch suit small daily use like garlic and dry spices. The 7 and 8 inch work for regular chutney for a family. From 10 inch to 14 inch, with bowl depth 5.2 to 7.5 inch, it is a big size piece for joint families, bulk masala and Ayurvedic preparation.\u003c\/p\u003e\u003ch3\u003eWhat is kharal or kutne wala called in English?\u003c\/h3\u003e\u003cp\u003eIt is simply a mortar and pestle. Kharal, khalbatta, hamam dasta, okhli and kundi sota are regional names for the same tool.\u003c\/p\u003e\u003ch3\u003eIs the pestle also Tamda stone?\u003c\/h3\u003e\u003cp\u003eYes, the pestle is always made from the same stone as the mortar, so both surfaces grind evenly.\u003c\/p\u003e\u003ch3\u003eCan I use soap to clean it?\u003c\/h3\u003e\u003cp\u003eNo. Use plain water only, because natural stone absorbs detergent smell. 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