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The Oralu Kallu or Kutni was once an indispensable fixture in almost every
household. During use, the Gundukallu is placed within the depression of the base
stone and rotated manually. Traditionally, the user holds and rotates the upper stone
with one hand while using the other hand to guide the ingredients towards the
grinding surface.
This implement was primarily used for preparing wet batters for dosa, idli, and vada,
grinding chutneys and spice pastes, and crushing whole spices such as pepper,
cardamom, cloves, and cinnamon. The slow grinding action of the stone helps
release the natural oils from the ingredients without generating excessive heat,
thereby enhancing their aroma, flavor, and nutritional qualities. Unlike modern
electric mixer grinders, the traditional grinding process preserves the authentic taste
and fragrance of spices and herbs, producing richer and more flavourful food.
