ATTUKAL
The “Attukal” or “Mortar”, a round shaped stone with a pit in the middle, and a “kuzhavi” or “Pestle”, a cylindrical rounded stone, were majorly used to grind rice and dal for idli-dosa and vada.
Seasoning:
Step1: First Wash the Attukal with water. To clean the dust in it.
Step2: Put the (30 min) soaked rice in it and start grinding. Grind the rice for 15- 20 min. Repeat the grinding for 3 – 4 times.
Step3: Wash the Attukal with water.
Now attukal is ready for daily use.
Uses:
To grind idli & dosa batter, Vada batter. Chutney and other masala paste in large quantity.
Not recommended for dry grinding.
AMMIKAL
The “Ammikal” or “Mortar” was a flat rectangular piece of stone and a “kuzhavi” or “Pestle”, a cylindrical rounded stone used to grind or crush chutneys and masalas.
Seasoning:
Step1: First Wash the Ammikal with water. To clean the dust in it.
Step2: Put the rice in it and start grinding. Grind the rice that became power. Do this for 3 – 4 times
Step3: Wash the Ammikal with water.
Now ammikal is ready for daily use.
Uses:
To grind Chutney and other paste and dry masalas for daily use.
Recommended for dry grinding.
These are the two important household kitchen tools are “Aattukal” and the “Ammikal”, both are grinding stones, used to play important roles in Indian traditional kitchen.