Badu Pot Kurunegala Upd Extra Quality | 360p |

| Type of Badu Pot | Sinhala Name | Best For | Average Price (LKR) – 2025 UPD | |----------------|--------------|----------|--------------------------------| | Small Curry Pot | Kiri Hatti | Dhal, fish curry, tempered vegetables | 250 – 400 | | Medium Rice Pot | Bath Hatti | Cooking rice, milk rice, porridge | 550 – 850 | | Large Sambol Pot | Sambol Geya | Grinding pol sambol, storing water | 300 – 500 | | Handi (Deep Pot) | Handiya | Meat curries, biryani, stews | 800 – 1,500 | | Tawa/Flat Pan | Badu Thisse | Roti, egg hoppers, roasting spices | 600 – 900 |

Artisans in villages surrounding Kurunegala have passed down the craft of clay pot making for over 500 years. Today, the city serves as a central marketplace where these pots are sold in bulk to restaurants, hotels, and households across the island. badu pot kurunegala upd

Here is the used by Kurunegala artisans: Step 1: Wash Thoroughly Rinse the pot with clean water. Do not use soap – clay is porous and will absorb detergent chemicals. Step 2: Soak in Water Submerge the entire pot in a bucket of water for 12-24 hours. This removes dust and fills microscopic pores. (UPD: Add 2 tablespoons of rice flour to the water – this helps seal minor cracks.) Step 3: Rice Porridge Curing After soaking, cook a thick rice porridge (kenda) in the pot until it boils and thickens. Let it cool, then discard. This coats the interior with starch, preventing mud taste in future curries. Step 4: Oil Application Rub the inside and outside with coconut oil or sesame oil. Place the pot in a cool oven at 150°C for 30 minutes (or in direct sunlight for 6 hours in the dry season). Step 5: First Cooking Always cook a mild dish (like dal or plain rice) as the first meal. Avoid acidic curries (tamarind, tomato) for the first 3 uses. | Type of Badu Pot | Sinhala Name