Traditional way of Rice Husking 

RICE HUSKING :
The paddy rice is filled in the mortar and pounded until the hulls are separated from the rice. The process is repeated until the desired quality is reached. Then the rice is poured into a separate container and winnowed to separate the hulls for the grains. This entire process is called rice husking.
The traditional method of rice husking remains one of the indispensable household activities of the indigenous people living in the remote areas of Northeast India in general and Manipur in particular. Their husking technologies include hand-operated mortar and pestle, leg-operated husking lever and water-operated husking lever. They have been using these technologies for pounding different kinds of foodgrains since time immemorial. However, with the introduction of modern rice mills, traditional methods of husking have been drastically reduced. Currently, traditional husking technologies remain in use only in those remote areas where there is no modern rice mill facility. Mortar-pestle is the most common traditional husking technology when compared to leg-operated and water-operated husking technologies. The present ethnographic study was conducted in four hill districts of Manipur, namely-Kangpokpi, Noney, Churachandpur, and Kamjong.