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Kanji Kala

  • Kaveri Ponnapa
  • 11/03/2023

kanji kala

Excess, starchy water from boiling rice was poured into a kanji kala (large earthenware pot with a base) that was usually placed on the floor at one end of the cooking hearth. This starchy water was used to enrich the feed for pigs and cows.

— From the collection of BP Appanna and Ranu Appanna

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  • HOME
  • ABOUT
    • The Vanishing Kodavas
    • Author
    • Interview
    • Press
  • Culture
    • Festivals
      • Puthari
      • Kaveri Changrandi
    • The Sacred Landscape
    • Culinary Heritage and Cuisine
  • Heritage
    • Ainmane
    • Material Culture
      • Traditional Vessels
      • Weights and Measures
      • Storage Boxes
      • Dress and Ornaments
        • Jewellery
  • Language
  • History
    • Palaces & Monuments
  • Contact