Kachina Kall Chatti
- Kaveri Ponnapa
Tiered earthenware pots were used to make kachina kall (a clear rice wine distilled from germinated paddy) which was very popular in Kodagu. The tiered pots are placed over a wood fire. The bottom tier holds the ferment or kanji; the topmost pot contains water to cool and condense the evaporating liquid; the central pot collects the distilled liquid, which is kachina kall. This is transferred to and stored in bottles.
— From the collection of BP Appanna and Ranu Appanna
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