Blender + Mixer + Grinder: The Super-Tool ‘Kundi Ghota’
Kundi Ghota is a kitchen instrument used to grind chutneys, blend purees, crush spices, and make home remedies with herbs, especially in the states of Punjab, Haryana & some parts of Rajasthan. The sound of a woman humming to the rhythm of kundi ghota is iconic to these north Indian kitchens.
The size of the mortar (kundi) varies as per the size of the family and the pestle (ghota) is specially made with Neem Wood so that the healing elements of neem get infused in the food as it grinds. This Kundi Ghota has been in the Godhara family of Hanumangarh for the last 25 years and is still in use on a daily basis.
The Kundi Ghota was quintessential in north India before the modern mixer grinders took over. It was a handy tool in multi-generational families where women had to cook large meals every day. Usually, one person would take up the task of hand pounding and grinding everything — right from our favourite chutneys to tomatoes for the gravy, and spice mix for the vegetables. Everything was freshly grounded, always. It was a daily ritual and a great exercise too!
Grinding with kundi ghota is an art, as everything is required in a specific consistency, without any knobs to manage the speed. Women and their helpers were dexterous at this task, grinding fresh pastes in seconds as oil heated up on the stove. One of my favourite dishes made in this super tool is ‘Mirchi Malai ki Chutney’, a spicy relish made by pounding fresh green chillies, garlic, salt & spices.
Recipe: Mirchi Malai ki Chutney
Recipe from Jaya Godhara, Hanumangarh, Rajasthan
Ingredients
5 - 6 big Green Chillies
10 Garlic Cloves
1/2 inch Ginger
Salt as per taste
1 tbsp Ghee
1 tsp Cumin Seeds
2 tbsp fresh Milk Cream
Method
Slit the green chillies and remove its seeds.
Add green chillies, garlic cloves, ginger and salt in Kundi Ghota and grind into a paste.
In a pan, add ghee and let it heat.
Add cumin seeds to the pan and then, the chilli paste.
Let it cook for 4 - 5 minutes until the ghee leaves the edges.
Add the fresh milk cream and stir continuously. Let the cream come to a slow boil and then turn off the flame.
