Traditional Grinding Technology in Sri Lanka: The Domestic Rotary Quern (Kurahan Gala)
Abstract
Kurakkan (finger millet) is the second staple food in Sri Lanka and closely associated with the Kurahan Gala (traditional rotary quern-stone), widely used in rural dry-zone areas. This study investigated the traditional technology, physical and mechanical properties of the raw materials, grinding mechanism, and functional properties of flour milled by the Kurahan Gala. Field data were collected from villages of Sigiriya and Kalundewa in the Matale district, Central Province, and Oththappuwa in the Anuradhapura district, North Central Province. The design of Kurahan Gala has a specific materials culture consisting of two fitted granites with high durability, namely, Yati Gala (base stone) and Matu Gala (upper stones). The Yati Gala is larger than the Matu Gala for higher efficiency, acting as a primary support structure. The Matu Gala slightly convex on the underside, having two diametrically opposite-situated winged projections to increase the milling efficiency and a central depression to pour the grains. Durable hardwood, Kithul, is used to design the central alignment pin and the vertical handle due to their strength, hardness, and water resistance. Rural women are most familiar with the milling process of Kurahan Gala and grinding performance is dependent on the rotation speed and handling behavior. Grinding method also gets various particle sizes which fine particles has higher bulk density and greater water absorption capacity, indicating better functional properties and used for various meals based on their traditional recipes. This study demonstrated a significant relationship between the traditional grinding technology, mechanisms, usage of specified raw materials for domestic design, and the scientific knowledge of the Kurahan Gala.
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