Occupation: Potter
I have been making a living as a full time potter for 27 years now. I entered this profession when I was 18. Coming from a family of potters, I wasn’t confused on which career path to take. Following my parents’ footsteps, seemed the right path for me. Although my parents trained me in the art of pottery making, I decided to join a training course at Kerala Gandhi Smarak Nidhi, Thozhukkal, Neyyattinkara, after class 12 to hone my skills. I joined the institute as a potter after the course.
I make all kinds of pots, vases, mugs, vessels…out of clay. I won the National Award for Best Village Industries Artisan (South Zone) in 2012 for a design of mine. The design that won me the award was that of a mini-refrigerator made from clay to store fruits and vegetables. The principle of cooling used is the same as that of earthen pots. It does not require electricity or any artificial energy. Quite a few customers have bought them during various exhibitions. Some, place orders.
Each of us potters has their own work space here. This is mine. As you can see, it has a potter’s wheel and a drying rack where all the unfired ‘green ware’ pottery is placed. Right now, I am making a kooja, a vessel to store water. We usually make two kinds of koojas, either a narrow necked one or a broad necked one. I throw a round, moist lumpy clump of clay at the wheel head and by applying pressure with wet hands, and with assistance from the wheel, form the shape I want. I can make up to 50 koojas in a day. We have various departments here. There is one that sources and mixes the clay, another that fires the items in the kiln…
Right now, due to the heat, there is a demand for koojas. The water that is stored in the kooja stays cool despite the heat. There’s a demand for earthen cooking vessels too. Not only are these vessels relatively inexpensive and beautiful to look at, customers say the food, especially fish curries; taste better when prepared in these vessels. Apparently, clay neutralises acidity and so brings out the natural sweetness in foods. We get quite a few orders from hotels and restaurants in and around the city. At home, we use earthen vessels too. It’s true, the food does taste better.
People want new, innovative designs and so we are constantly experimenting. At times, customers come to me with their own ideas and designs. I enjoy challenges and unless it’s totally impossible, I take up the order.
I participate in various exhibitions where I set up my wheel. People often gather to watch me at work. For them, it’s a wonder to see a lump of clay turn into a work of art.
My day here starts at 9 a.m. and ends by 5 p.m. My wife, Suma, is also a potter. She does flower pots, vases, pooja items… that are below eight inches on her wheel.
The clay we use comes from Amaravila near Neyyattinkara. Out of the 100 pieces I make, around 20 will be damaged when it is fired.
I live at Thozhukkal and have a wheel and a workspace of my own at home. On my off days or whenever I feel bored at home, I work on new designs. My daughter Aahilya, who has just completed her class 10, enjoys working on the wheel too.
I enjoy my work and hope to continue in this field as long as I can.
(A weekly column on men and women who make Thiruvananthapuram what it is)
