A Legacy in Clay

Ramadas, at 75, still remembers vividly what the School Headmaster told his father, who was a potter: “You take your son. Ask him to do pottery. Don’t come to school …” He was only 16 at the time.

Carrying on the Family Tradition

When Ramadas began working at his father’s workshop, pottery was a labour-intensive craft. The potter’s wheel was as big as a bullock cart wheel and had to be turned with a stick while being powered by his paddling legs.  Clay was mixed by hand, sometimes kneaded with the feet and fired in wood-burning kilns.

Today, the process has become much more efficient. Machines mix the clay, compact electric potter’s wheels have replaced the old ones and a gas kiln is used for firing.

Ramadas is now the proud owner of Ramadas Pottery in Kuala Selangor, a shop well known for its Pongal pots, which Indian families buy to prepare the traditional sweet rice dish to celebrate Pongal, the annual Hindu harvest festival.

To hone his skills, Ramadas attended courses at the Malaysian Institute of Art and workshops in India, Indonesia, China and Vietnam. From a Scottish master visiting Malaysia, he learned how to use moulds to make clay pots to save time and cost.  

In 2012, he was awarded the title of  Adiguru Kraf Tembikar (Pottery Master Craftsman) by Perbadanan Kemajuan Kraftangan Malaysia.

Overcoming Challenges

Due to competition from cheaper mass-produced clay or metal pots, the demand for handmade clay pots has dropped tremendously.

“In the 1950s and 1960s, there were 10 Indian families in Kuala Selangor making pottery. Today, only three remain,” said Ramadas.

Although interest in handmade clay cookware has revived because of its health and culinary benefits, it is a big challenge to keep the tradition alive.

Nevertheless, Ramada is encouraged that his son has decided to become a potter and join the family business to keep the fires burning into the third generation.

Article by HK Poon