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

Rs. 1,199

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Boat Shape Stone Mortar and Pestle in Black Tamda Stone

This boat shape stone mortar and pestle is cut from solid black Tamda stone and finished smooth, made for home kitchens that still grind chutney and masala by hand. The long boat bowl gives your pestle a full stroke end to end, so wet pastes gather in the centre instead of climbing the walls. Known in Indian homes as kharal, khalbatta or kutne wala, it is heavy enough to stay put on the counter while you work. Tamda is a hard, dense stone that does not chip off during grinding, which is why it also suits Ayurvedic medicine preparation.

Why you will love it

The pestle is made from the same Tamda stone as the mortar, so both wear evenly over years of use.
Boat shape gives a long rubbing bed, better than a round bowl for wet chutney, ginger garlic paste and guacamole.
Hand grinding crushes spices slowly and keeps the aroma and coarse texture that an electric mixer cuts away.
Dead weight from 1.5 kg up to 60 kg means no sliding, no clamping, no steadying with your other hand.
Sizes 14 inch and above are big size pieces for large families, bulk masala and regular Ayurvedic work.
Smooth black finish wipes clean with plain water and needs no oiling or polish.

How to use it

Put a small quantity in the bowl at a time. For dry spices like jeera, kali mirch or dhania, press and roll the stone pestle rather than striking hard. For wet chutney, add coriander, mirchi, garlic and salt first, crush to a coarse mix, then add a little water. For herbs and Ayurvedic powders, work in short batches so nothing spills over the rim. Rinse between two different masalas.

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, no detergent, no dishwasher. Scrub stuck masala with a stiff brush or a pinch of rock salt, then air dry the stone fully before storing so no moisture stays in the bowl.

Handcrafted in Bihar

Each pathar ka khalbatta is shaped by hand by artisan families in villages of Bihar, India, using the same hand tools their fathers used. Because this is natural stone, colour and grain vary slightly from piece to piece, and small tool marks are part of a handmade sil batta.

Frequently asked questions

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

Yes. It is not pre-seasoned. Rinse and dry without soap, 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 small masala, the 8 inch or 10 inch with 2.3 to 3 inch bowl depth works well. For a big family or bulk grinding, choose 14 inch and above, which go up to 8.3 inch bowl depth and 60 kg.