Manchatti, also known as “”manchatty”” or “”manchadi,”” is a traditional clay pot used in the Indian state of Kerala, particularly in the Malayalam-speaking region. These pots are made from a mixture of clay, water, and sometimes cow dung, which is molded into the desired shape and then left to dry in the sun. Manchattis are typically used for cooking and storing food, and are known for their ability to retain heat and moisture.
One of the most popular dishes cooked in a manchatti is “”kalarippayattu,”” a type of spicy chicken curry that is slow-cooked over a low flame. The manchatti is placed on a small stove or open fire, and the ingredients are added to the pot along with water. The pot is then covered and left to simmer, allowing the flavors to infuse and the meat to become tender.
In addition to cooking, manchattis are also used for storing and preserving food. They are often used to store pickles, chutneys, and other condiments, as well as grains and other dry goods. The porous nature of the clay allows the food to stay fresh and flavorful, and the pot’s natural insulation helps to keep the contents at the desired temperature.
Manchattis are an integral part of Kerala’s culinary culture and are often used in traditional festivals and ceremonies. They are also popular among travelers and food enthusiasts, who appreciate their rustic charm and practicality. In recent years, there has been a resurgence of interest in traditional cooking methods and ingredients, and manchattis have gained a new following among younger generations.
Overall, the manchatti is a versatile and practical tool that has been an important part of Kerala’s culinary heritage for centuries. Its simple design and natural materials make it a sustainable and eco-friendly choice for cooking and storing food, and its enduring popularity is a testament to its versatility and usefulness.
Types of manchatti
There are several types of manchatti, each with its own unique characteristics and uses. Some common types of manchatti include:
Earthenware manchatti: These pots are made from clay that is fired at a low temperature, making them less durable than other types of manchatti. They are often used for cooking and storing food, and are known for their ability to retain heat and moisture.
Terracotta manchatti: These pots are made from clay that is fired at a higher temperature than earthenware manchattis, making them more durable and resistant to cracks and chips. They are often used for cooking and storing food, and are popular for their natural, rustic appearance.
Stainless steel manchatti: These pots are made from stainless steel and are often used for cooking and storing food. They are more durable and easier to clean than traditional clay pots, but do not have the same heat retention and moisture-retaining properties as clay manchattis.
Copper manchatti: These pots are made from copper and are often used for cooking and storing food. They are known for their ability to conduct heat efficiently, making them a popular choice for cooking dishes that require precise temperature control. Copper manchattis are also known for their beauty and can be used as decorative pieces in addition to being functional cookware.
Cast iron manchatti: These pots are made from cast iron and are known for their durability and ability to retain heat. They are often used for slow-cooking dishes and are popular for their ability to sear and brown foods. Cast iron manchattis are heavier and more difficult to clean than other types of manchatti.
Uses of manchatti
Manchattis are traditionally used for cooking and storing food in the Indian state of Kerala. Some common uses of manchatti include:
Cooking: Manchattis are often used to cook a variety of dishes, including curries, stews, and braises. They are known for their ability to retain heat and moisture, making them ideal for slow-cooking dishes. Manchattis can be placed on a stovetop or open fire and are often used to cook dishes that require precise temperature control.
Storing food: Manchattis are also used for storing and preserving food. The porous nature of the clay allows the food to stay fresh and flavorful, and the pot’s natural insulation helps to keep the contents at the desired temperature. Manchattis are often used to store pickles, chutneys, and other condiments, as well as grains and other dry goods.
Serving food: Manchattis are also used to serve food in traditional Kerala cuisine. They are often used to serve dishes such as “”appam,”” a type of fermented rice pancake, and “”puttu,”” a steamed rice cake. Manchattis are also used to serve “”payasam,”” a type of sweet, milky dessert.
Decorative use: In addition to their practical uses, manchattis are also popular as decorative pieces. They are often used to display flowers or other decorative items, and are a popular choice for wedding and other special occasions.
Overall, manchattis are a versatile and practical tool that have been an important part of Kerala’s culinary heritage for centuries. They are used for cooking, storing, and serving food, as well as for decorative purposes, and are an integral part of traditional Kerala cuisine.
Manchatti Making
Manchatti, also known as “”manchatty”” or “”manchadi,”” is a traditional clay pot used in the Indian state of Kerala, particularly in the Malayalam-speaking region. These pots are made from a mixture of clay, water, and sometimes cow dung, which is molded into the desired shape and then left to dry in the sun.
The process of making a manchatti involves several steps:
Gathering materials: The first step in making a manchatti is to gather the necessary materials. This typically includes clay, water, and sometimes cow dung. The clay should be of a fine, smooth consistency, and it is often mixed with water to create a workable dough.
Molding the pot: Once the clay mixture has been prepared, it is molded into the desired shape. This can be done by hand or with the use of a mold. The pot is then left to dry in the sun for several days, until it is firm and hard.
Firing the pot: Once the pot has been molded and dried, it is placed in a kiln or on an open fire and fired at a high temperature. This process helps to harden the pot and give it added strength and durability.
Finishing touches: After the pot has been fired, it is polished and smoothed to give it a finished appearance. This can be done by hand or with the use of a polishing wheel.
Making a manchatti requires skill and patience, as the process involves working with clay, which can be difficult to mold and shape. However, the end result is a functional and beautiful pot that is an integral part of Kerala’s culinary heritage.
What is Chattichoru?
Chattichoru, also known as “”chatti choru,”” is a traditional meal from the Indian state of Kerala that is cooked and served in a clay pot, or “”manchatti.”” This type of meal is known for its rustic charm and flavorful taste, and is an integral part of Kerala’s culinary heritage.
The chattichoru typically consists of a variety of dishes, including rice, vegetables, and meat or seafood. These ingredients are cooked together in the manchatti, which is placed on a stovetop or open fire. The pot is then covered and left to simmer, allowing the flavors to infuse and the ingredients to become tender.
One of the most popular dishes cooked in a manchatti is “”kalarippayattu,”” a type of spicy chicken curry that is slow-cooked over a low flame. The manchatti is placed on a small stove or open fire, and the ingredients are added to the pot along with water. The pot is then covered and left to simmer, allowing the flavors to infuse and the meat to become tender.
In addition to its delicious taste, chattichoru is also known for its health benefits. The slow-cooking method used in a manchatti helps to preserve the nutrients in the ingredients, and the porous nature of the clay pot allows the food to stay moist and flavorful.
Overall, chattichoru is a delicious and nourishing meal that is an integral part of Kerala’s culinary heritage. It is a popular choice for special occasions and celebrations, and is enjoyed by people of all ages.
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