Difference between Attukal and Ammikal

Mortar & Pestle

The “Attukal” or “Mortar”, a round-shaped stone with a pit in the middle, and a “kuzhavi” or “Pestle”, a cylindrical, rounded stone, were mainly used to grind idli-dosa Batter, vada Batter and Thogayals.

Seasoning:

Step 1: First, wash the mortar and pestle with water. To clean the dust in it.

Step 2: Add the (30 min) soaked rice and start grinding. Grind the rice for 15- 20 min. Repeat the grinding 3 – 4 times.

Step 3: Wash with water.

Now it is ready for daily use.

Uses:

To grind idli & dosa batter, Vada batter. Chutney and other masala pastes in large quantities.

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 chutneys and masalas.

Seasoning:

Step 1: First, wash the Ammikal with water. To clean the dust off it.

Step 2: Put the rice in it and start grinding. Grind the rice until it becomes a powder. Do this 3 – 4 times

Step 3: Wash it with water.

Now Ammikal is ready for daily use.

Uses:

To grind Chutney and other pastes and dry masalas for daily use.

Recommended for dry grinding.

These are the two important household kitchen tools are “Mortar & Pestle” and the “Ammikal”, both are grinding stones, used to play important roles in Indian traditional kitchen.

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• Shop Ammikal for grinding chutneys, masalas, and spice pastes.
• Shop Attukal for grinding idli-dosa batter, vada batter, and traditional thogayal.

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