Round Stone Mortar and Pestle | Tamda Stone Kharal, 5 to 14 Inch

Rs. 1,699

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Diameter 5 Inch 6 Inch 7 Inch 8 Inch 10 Inch 12 Inch 14 Inch

Round Tamda Stone Mortar and Pestle

This 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.

Why you will love it

Mortar and pestle are both cut from the same Tamda stone, so the two surfaces wear together over years.
Heavy 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.
Round bowl shape with real depth, up to 7.5 inch in the largest size, holds wet chutney and masala without spilling.
Hand grinding keeps the coarse texture and the oils of spices that an electric mixer heats away.
Smooth black finish, easy to rinse, and big sizes from 10 inch upward suit joint families and bulk masala.

How to use it

Use 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.

Size guide

Size	Dimensions (inch)	Bowl depth (inch)	Pestle length (inch)	Weight (kg)
5 Inch	5 x 5 x 4	3	6	2.5
6 Inch	6 x 6 x 4.2	3.2	7	5
7 Inch	7 x 7 x 5.2	4	7.5	6.5
8 Inch	8 x 8 x 5.9	4.5	8	8
10 Inch	10 x 10 x 7	5.2	10	14
12 Inch	12 x 12 x 8	6.2	11	22
14 Inch	14 x 14 x 9	7.5	12	30

First-time seasoning, required before first use

This khalbatta is not pre-seasoned. Season it once before you grind any food.

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, because stone holds the smell. Scrub stuck masala with a little coarse salt or raw rice, then air dry fully before storing.

Handcrafted in Bihar

Every 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.

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?

The 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.