Black Clay Curry Pot — Meen Kulambu Satti for Fish Curry & Gravies

Height - 9.5 cm

Inner Diameter - 22 cm

Capacity - 2.7 l

Outer diameter - 24 cm

Weight - 1.6 kg

Before First Use

• Soak the clay pot completely in clean water for 8–12 hours.
  
• After soaking, fill with rice water and boil on low flame for 10–15 minutes.
  
• Allow it to cool naturally, discard the water, wipe dry, and apply a light layer of cooking oil inside.
  

During Cooking

• Always cook on low to medium flame. Clay heats slowly and retains heat well.
  
• Do not heat the pot when empty. Add water, oil, or ingredients before placing on the stove.
  
• Avoid sudden temperature changes (do not pour cold water into a hot pot).
  
• Use wooden, coconut shell, or silicone ladles for best results.
  

Cleaning

• Allow the pot to cool completely before washing.
  
• Hand wash with warm water and a soft scrubber.
  
• Avoid harsh detergents; use salt or baking soda for stubborn stains.
  
• Do not use in dishwasher.
  

Drying & Storage

• Air-dry completely before storing.
  
• Store in a dry, well-ventilated place.
  
• If not used for long periods, apply a thin coat of oil inside before storage

• Material: 100% Natural Clay which doesnot requires seasoning.
• Finish: Traditional unglazed, rustic black surface
• Craft: Handcrafted by skilled artisans
• Cooking Style: Slow cooking with even heat distribution
• Health Benefits: Enhances flavour, retains moisture, and supports nutrient-rich cooking
• Compatibility: Gas stove & traditional wood fire (low flame recommended)
• Best For: Meen Kulambu (Fish Curry) Tamarind-based gravies
  Sambar & Rasam Dal, vegetable curries, and traditional South Indian dishes