Wangediya saha Molgaha ( mortar and Pestle) played significant roles in various rituals and practices in Sri Lanka. The mortar and pestle held a special place of reverence among ancestors, who considered them sacred objects.

Mar 28, 2016 · Also prehistoric is the vangediya and mol gaha, made of two parts used to crush millet or rice into fine flour. A long pole is worked into a stone pot to effortlessly loosen the husk and layers...

This two-part tool consists of a stone pot into which ingredients are placed and a long round wooden pole, used to pound and crush. Known as the ‘wan gediya and mol gaha’, this utensil is a must-have for authentic Sri Lankan cooking.

May 15, 2018 · Known as the wangediya and the mol gaha in Sinhalese, the mortar and pestle is used to crush ingredients like ginger, garlic and cumin seeds for curries. The ingredients are placed in the chalice-shaped mortar, and the pestle is used to crush the spices.

Mar 6, 2023 · The mortar and pestle, also referred to as the wangediya and the mol gaha in Sinhalese, is used to crush spices for curries such cumin, ginger, and garlic. The chalice-shaped mortar is filled with the ingredients, and the pestle is used to smash the spices.

The ancient wan gediya and mol gaha is an essential tool in the local kitchen. This two-part tool helps pound rice into flour as well as other ingredients. The machine is a stone pot into which ingredients are placed before being pounded by a long round wooden pole.

The vangediya and mol gaha and kurahan gala (millet grinding stone), along with the miris gala (chillie grinding stone), kulla (winnowing sheaf) and hiramanaya (coconut scraper) were her culinary toolbox. The best grinding stones were made from …

For the agarian societies that existed in Sri Lanka’s past, the Wangediya saha molgassa occupied an important place. Consisting of a mortar made from wood of the jacktree or Milla and a pestle of strong ebondy wood or Kithul (Fishtail palm), the wangediya was used to grind large quantities of paddy, rice, leaves, chilli, etc.

Mortar and Pestle | Wangediya & Mol Gaha – Also known as a wangediya and the mol gaha is essential for creating some elite flavour in your dishes. A mortar and pestle can be used to crush spice seeds and herbs together.

Known as the wangediya and the mol gaha in Sinhalese, the mortar and pestle is used to crush ingredients like ginger, garlic and cumin seeds for curries. The ingredients are placed in the chalice-shaped mortar, and the pestle is used to crush the spices. HANDMADE SPOONS