Share
We’re in a time when sleek, modern kitchen gadgets and appliances dominate the culinary landscape. Minimalism is in high demand but the kitchen utensils of South India stand as a testament to tradition. While contemporary conveniences offer efficiency and speed, the intrinsic value of these utensils lies in the connection they provide to time-honoured cooking methods, each carrying a story of generations past. Their role extends beyond functionality; they are vessels that hold within them the narratives of ancestors who ground spices, shaped dough, and nurtured ingredients into dishes that are now part of cultural legacy.
By understanding and celebrating these utensils, we not only honour the past but also enrich our culinary experiences, reminding us that the flavours of history are best savoured when cooked with a dash of tradition.
1. Idiyappam Ural:
The Idiyappam Ural is an indispensable tool used in South Indian kitchens for crafting intricate snacks like Murukku and Idiyappam. This small, smart, and handy utensil features multiple small jalis (perforated discs) that allow you to create various patterns. The process involves placing the batter in the Ural and pressing it through the jali, giving the snacks their distinctive shapes. For Murukku, the pressed batter is deep-fried to achieve a crunchy texture, while for Idiyappam, it's steamed, resulting in a delicate, rice noodle-like dish.
2. Ammikallu/Silbatta:
The Ammikallu, and the smaller version known as the Silbatta, is a versatile tool used for grinding spices, dals and even coconut. This flat, rectangular-shaped stone slab is paired with a cylindrical stone pestle. It provides an effective way to crush and blend various ingredients, enhancing the flavours of dishes like curries, chutneys, and masalas. The grinding process helps release essential oils and aromatic compounds, intensifying the taste and aroma.
3. Rice Stamper/Ulakkai:
The Rice Stamper, or ulakkai, holds a unique place in history, being employed extensively to grind rice and grains in the past. The ulakkai is crafted entirely from a single block of wood and represents a piece of culinary heritage. Its function in grinding grains and husking wheat shaped how earlier generations prepared essential ingredients.
4. Kalchatti:
Soapstone is an integral material in the South Indian Kitchen since they’re great insulators, easy to clean and non-reactive. The Kalchatti, hewn from soapstone, is a favourite for making things like rasam, sambar and curries. The thick walls of the Kalchatti help maintain warmth, ensuring that food remains piping hot for longer and the porosity of the stone keeps it fresh after it cools. It’s also believed to help preserve the nutritional value of the cooked food. While modern kitchen dynamics have led to its decreased usage due to its weight, the Kalchatti remains an embodiment of traditional cooking.
5. Appe Maker:
The Appe Maker, a cast iron pan with small round depressions, brings to life a delightful snack known as appe. These small, round, and fluffy dumplings can be customised to suit various palates by incorporating sweet or savoury fillings. The round depressions in the pan cradle the batter as it cooks, shaping it into charming bite-sized spheres. The versatility of the Appe Maker allows for culinary creativity, resulting in appetisers or desserts that are visually appealing and utterly delicious.
6. Puttu Kutti:
The Puttu Kutti, an essential vessel for making Puttu, a beloved South Indian dish, consists of two sections. The lower compartment holds water, creating steam, while the upper compartment houses the puttu mixture along with layers of grated coconut. Perforated lids separate these sections, facilitating the passage of steam, which cooks the rice mixture and infuses it with the aromatic essence of coconut. The Puttu Kutti exemplifies the harmony of flavours and textures, resulting in a dish that's both visually appealing and deeply satisfying.
