Rainy-Day Recipes to Slow-Cook in Your Terracotta Handi

As the drops of the first rain touch the parched earth, the petrichor makes you crave kulhad wali chai. But the yearning for wholesome food does not stop there. Your mouth starts watering at the thought of handi biryani that has an earthy aroma and dal that melts in your mouth.

Maybe it is time to put all the other cookware aside and bring forth the queen of natural taste and texture, the quiet and humble handi, and put it to work. We have curated a small list of clay pot recipes you can prepare this rainy season to relive the nostalgic taste of food cooked in a terracotta clay pot or handi.

Why Are Terracotta Handis Perfect for Slow Cooking During the Monsoon?

Terracotta handis or unglazed clay are best for slow cooking during any season because of their self-basting process and ability to cook healthier meals. However, the rainy season enhances the moisture or humidity in the air, thereby adding new flavours to the meal when cooked in a clay vessel.

Raw or unglazed clay is porous. The pores absorb moisture and circulate heat slowly, creating an ideal environment to prepare food like mutton curry, slow-cooked lentils or rice dishes. Following the fundamentals of thermodynamics, a handi or a matka absorbs heat from the flames in a gradual manner and keeps it for long. This phenomenon provides rich textures and lets spices bloom without burning.

Apart from that, unprocessed clay is naturally alkaline, hence, neutralising the tangy or acidic ingredients in the food such as tomatoes, yoghurt or vinegar. This affects the taste profile of the dish, making it smoother, tastier and wholesome.

Lastly, the earthy smell or saundhi khushboo in the food prepared in a clay pot is caused by trace minerals such as calcium, phosphorus and iron.  

That is why terracotta cooking is considered best for slow-cooked dishes such as dals, biryanis, curries, and searing or long roasts.

Traditional Indian Comfort Foods That Taste Better in Clay Cookware

Some dishes flavour best when cooked in steel or iron cookware, while some slow-cooked Indian recipes’ best flavours come out when served or cooked in clay utensils. Some of these foods include:

1. Dal Makhani or Slow-cooked Dals

Whole black gram (urad dal) and kidney beans (rajma) break down beautifully in a gently heated handi that gives them a creamy texture instead of turning them into mush.

2. Dum Biryani (Matka Biryani)

A clay handi embraces heat. Its precise heat management can trap excess water and distribute it evenly, leading to rice grains that have opened beautifully.

3. Ahuna Mutton or Champaran Meat

It is traditionally cooked by sealing raw mutton, sliced onions, mustard oil and whole spices. Even heating in a clay vessel lets onions mush down into a thick gravy, softening and marinating the meat in its own juices.

4. Fish Curry (Meen Curry)

In the southern states like Kerala and Tamil Nadu, a clay pot is called Manchatti and Chatti, respectively. Fish is traditionally cooked in such vessels as the clay neutralises the sharp acidity, balancing its taste and deepening it overnight.

5. Mishti Doi and Set Curds

Regional sweets like mishti doi and everyday curd are best set in a handi because of its property of holding heat for longer, giving the mixture a thick, dense texture and velvety taste.

6. Khichdi and Pongal

The steam circulation in a handi gently warms grains of rice and dal, creating a subtle nutty flavour that goes perfectly well with a spoonful of hot ghee.

How to Prepare and Season a New Terracotta Handi Before Cooking?

A terracotta handi must be seasoned well before use. This is needed for a couple of reasons; for example, the handi when unseasoned is prone to developing cracks because of overheating as sometimes heat does not get distributed evenly. Another reason is the presence of powdered clay inside the handi.

Below mentioned is a step-by-step process to condition your handi well:  

Step 1: Soak the handi in plain water for 12 to 24 hours. Once soaked, you may observe bubbles rising to the water surface, which means that the clay pores are absorbing water.

Step 2: Next, remove it from the water and let it air-dry until it is completely dry to the touch. It can also be wiped to speed up the process.

Step 3: Apply a coat of oil on the inside and outside walls of the handi and let it sit for 30 to 60 minutes until the parched walls absorb the oil completely. Mustard, sesame or coconut oil can be used.

Step 4: Fill the handi with rice water (water mixed with 2 tablespoons of rice flour or wheat flour). Put it on a gentle flame and let it simmer for approximately 15 to 20 minutes. The pores will absorb the starch and become sealed.

Step 5: Turn the heat off and let the starch liquid cool down inside the pot. Discard the excess liquid, rinse the handi with plain water or rub it with a soft sponge. Once dry, your handi is ready to prepare its first meal.

Starching the handi is important as it creates a permanent organic seal that will not only prevent clay bleeding and muddy flavour but will also prevent the walls from absorbing oil or gravy. It will also eliminate the risk of food sticking or burning.

Tips to Prevent Terracotta Cookware from Cracking While Cooking

A handi is most vulnerable to sudden thermal shocks, hence heating it up on a low flame is crucial. Apart from that, if you are cooking on an electric or an induction stove, use a heat diffuser.

Once done, do not pour water directly into a hot handi. Always place hot pots on wood or trivets instead of putting them directly on a marble slab that is comparatively cooler. Before washing, let the handi cool down for a little while and keep the base dry before cooking. Wipe it with a towel for faster drying.

Cleaning and Maintaining Your Terracotta Handi After Every Use

There are certain measures that one can practise to keep your beloved handi among your kitchenware for longer. Some of them are as follows:

1. Let the pot cool completely. Then soak it in warm water and scrub gently with a natural scrub or coconut scrub.
2. Once all the food particles are washed away, scrub it gently with the help of a natural scrub or coconut scrub.
3. Rinse thoroughly under running water to get rid of all the remaining food particles and scrub leftovers.
4. Wipe it gently with a clean kitchen towel.
5. Air-dry completely and store it in a place with proper ventilation.

Slow Cooking Benefits: Better Taste, Nutrition, and Authentic Flavours

Keeping flavours and taste aside, there are other health-related benefits of consuming food cooked in a terracotta handi. The low temperature and gradual simmering of food lead to the Maillard reaction, which is a chemical interaction between amino acids and sugar, giving food complex flavour notes.

It also leads to even cooking instead of superficial browning, giving it a complex, complete taste base. The steam in the vessel also contributes to extracting the oils from whole spices such as cloves, cumin, etc., dissolving fats and liquids into a unified, layered taste.

Some natural vitamins get destroyed under extreme heat and pressure. The gradual cooking of a handi helps preserve them to offer a more appetising, healthier meal. When it comes to dietary fibre, a handi softens it, making it easier on the digestive system.

FAQs

What can be cooked in a terracotta handi?

You can cook curries, dals, biryanis, stews, rice, and slow-cooked vegetables.

How do you season a new handi?

Soak it in water, dry it, lightly coat the inside with oil, and heat it gently before first use.

Is terracotta safe for cooking?

Yes, if it is food-safe and made specifically for cooking.

Can you cook daily?

Yes, with proper care, a terracotta handi is suitable for everyday cooking.

Which recipes taste best?

Slow-cooked curries, biryanis, dals, khichdi, and traditional clay pot recipes develop rich flavours.

How do you clean a clay handi?

Wash with warm water and a soft sponge. Avoid harsh detergents and let it dry completely before storing.