Hexagonal Stone Mortar and Pestle | Tamda Kharal, 6 to 24 Inch
Hexagonal Stone Mortar and Pestle | Tamda Kharal, 6 to 24 Inch
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Hexagonal Stone Mortar and Pestle in Tamda Stone
This hexagonal stone mortar and pestle is carved from solid black Tamda stone and finished smooth, made for everyday Indian cooking and for Ayurvedic work. Home cooks know it as a kharal or khalbatta, and the six flat edges give it a steady base that does not rock on the counter while you pound. The pestle is made of the same Tamda stone as the mortar, so both pieces wear evenly for years. Available from 6 inch up to a big size 24 inch.
Why You Will Love It
- Six flat edges give a wide, stable base and a clean look on an open kitchen shelf.
- Heavy natural stone, from 1.5 kg in the 6 inch to 68 kg in the 24 inch, so the mortar stays put while grinding.
- Crushing instead of cutting keeps the texture and aroma of chutney and masala that an electric mixer flattens.
- Deep bowl and long stone pestle suit wet pastes, dry spices, herbs and guacamole alike.
- Sizes 14 inch and above are a true big size choice for large families, bulk masala and Ayurvedic preparation.
How To Use It
Put a small quantity in the bowl, press and rotate the pestle to crush, then pound for a finer paste. Use it as a masala kutne wala for ginger, garlic, green chilli, coriander and whole spices, or as a chutney sil batta for coconut and tomato chutney. Ayurveda practitioners use this kharal for bhasma work and bhavana, grinding and levigating in the same bowl. Work in batches rather than filling the bowl to the rim.
Size Guide
| Size | Dimensions (inch) | Bowl depth (inch) | Pestle length (inch) | Weight (kg) |
|---|---|---|---|---|
| 6 Inch | 6 x 3 | 2 | 5 | 1.5 |
| 8 Inch | 8 x 3.8 | 2.8 | 6 | 4 |
| 10 Inch | 10 x 4.8 | 3.6 | 8 | 6.5 |
| 12 Inch | 12 x 5.2 | 4.2 | 10 | 12 |
| 14 Inch | 14 x 6.5 | 5 | 12 | 16 |
| 16 Inch | 16 x 7 | 5.3 | 13 | 24 |
| 18 Inch | 18 x 8 | 6.1 | 14 | 34 |
| 20 Inch | 20 x 8.3 | 7 | 15 | 44 |
| 22 Inch | 22 x 9.3 | 7.8 | 18 | 55 |
| 24 Inch | 24 x 10.5 | 8.6 | 20 | 68 |
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. Air dry fully before storing so the bowl stays fresh.
Handcrafted In Bihar
Each piece is hand carved by artisan families in villages of Bihar, India. Because this is natural stone, colour and grain vary slightly from piece to piece, so your khalbatta will not be identical to 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 mortar turns grey, then grind garlic, cumin and water, and rinse with water only.
Which size should I choose for a family kitchen?
For daily chutney and masala for a small family, the 8 inch or 10 inch works well. For large families and bulk masala, choose 14 inch and above, up to the 24 inch big size.
What is a kharal or khalbatta called in English?
Kharal, khalbatta, kutne wala, okhli and hamam dasta all mean a mortar and pestle set in English.
How do I clean it after grinding?
Rinse with plain water and scrub with a brush or a little coarse salt. Never use soap or detergent, and air dry fully.
How does Tamda stone compare with granite?
Buyers comparing this with granite mortar and pestle sets choose Tamda for its dense black grain and smooth finish. This piece is made only of Tamda stone, pestle included.
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