Kalimannu Black Clay Curd Pot

Traditionally crafted and naturally seasoned, the Kalimannu Black Clay Curd Pot is designed for setting curd the way it has been done for generations. Made from natural black clay and fired using traditional methods, this pot maintains an even temperature, allowing curd to set perfectly—thick, fresh, and naturally cool.

Ideal for everyday use, this pot blends heritage craftsmanship with practical modern living.

Best Used For

• Setting curd (Thayir / Dahi)

• Buttermilk (Moru)

• Kanji / rice porridge

• Short-term storage of cooked rice

Why Choose a Kalimannu Curd Pot

• Naturally porous clay absorbs excess moisture

• Helps maintain ideal fermentation temperature

• Keeps curd fresh and cool for longer

• Wide mouth for easy stirring and serving

• Unglazed & chemical-free

• Handcrafted using traditional techniques

Material & Craft

• Material: Natural Black Clay

• Finish: Unglazed, traditionally fired

• Craft: Handcrafted by skilled artisans

• Color: Natural Black (may vary slightly due to firing process)

Care Instructions

• Wash with plain water before first use

• Avoid soap or detergent

• Dry completely after washing

• Use wooden or silicone spoons

• Do not use on direct flame unless specified

Important Note

• Minor color variations and surface marks are natural and part of handcrafted clayware

• Each piece is unique

What You’ll Receive

• 1 × Kalimannu Black Clay Curd Pot

The size is the capacity of the pot. Leave some room at the top when you cook.

• 1 Litre: side dishes, chutneys and small portions.
• 2 Litre: everyday curries for a small family.
• 3 Litre: family meals with some left over.
• 5 and 6 Litre: large batches, biryani and gatherings.

Not sure? Message us on WhatsApp at +91 90611 44876 and tell us how many people you cook for.

Seasoning strengthens the pot, seals the tiny pores in the clay and removes the raw earthy smell. Only the pot needs seasoning. Wash the lid, but do not season it.

Method 1: rice starch water

1. Wash the pot and lid, then soak the pot in clean water for 15 to 20 minutes.
2. Pour in rice starch water (kanji vellam) and heat on a low flame for 10 to 15 minutes.
3. Turn off the flame and let the pot cool on its own.
4. Repeat 2 or 3 times for a stronger pot.

Method 2: oil and onion

1. After soaking and drying the pot, place it on the stove.
2. Add 5 to 8 tablespoons of coconut, groundnut or sesame oil.
3. Add sliced onions and sauté on a low to medium flame for 8 to 10 minutes.
4. Let the pot cool, discard the onions and wipe off the extra oil.

Let the pot dry completely afterwards. For the first 2 or 3 uses, cook liquid dishes such as curry, rasam or porridge.

• Start on a low flame and go up to medium only. Do not use a high flame.
• Works on gas stoves and traditional burners. Not suitable for induction.
• Use wooden or silicone ladles.
• Never put a hot pot on a cold or wet surface, and do not add cold water to a hot pot.
• Let the pot cool before washing. Wash by hand with plain water and a soft scrub. No soap, detergent or dishwasher.
• Dry the pot completely and store it in a dry, airy place. Do not stack heavy things on it.

Small differences in colour, texture and thickness are normal in handmade clay.

Red clay pots are fired once. Black pots are fired a second time, stacked with wood and hay. The second firing gives the black colour and makes the pot stronger.

Both cook equally well and both need seasoning before first use. With use, red pots may darken where the flame touches them and black pots may show reddish tones. This is normal and does not affect cooking.

Delivery: dispatched within 1 to 3 working days and delivered in 6 to 12 days across India. Free above ₹599, ₹100 below that. Tracking details are sent by email or SMS.

Payment: prepaid orders only, by UPI, card, netbanking or wallet.

Transit damage: if a piece arrives broken, send us one continuous unboxing video within 24 hours of delivery and we replace it free. You do not need to send the broken piece back.

Returns: we do not accept returns or offer refunds once an order is delivered.

Clay cookware goes by many names. Whatever you call it at home, this is it.

• Tamil: மண் சட்டி (mann chatti), மண் பானை (mann paanai)
• Hindi: मिट्टी की हांडी (mitti ki handi), मिट्टी के बर्तन (mitti ke bartan)
• Kannada: ಮಣ್ಣಿನ ಮಡಕೆ (mannina madake)
• Telugu: మట్టి కుండ (matti kunda), మట్టి పాత్రలు (matti paatralu)
• Malayalam: മൺചട്ടി (manchatti)
• Marathi: मातीची भांडी (matichi bhandi)
• Bengali: মাটির হাঁড়ি (matir hari)
• Gujarati: માટીના વાસણ (matina vasan)