What is a Traditional Ammikal?

9 Easy Steps to Perfectly Season Your Traditional Ammikal

Before using your Ammikal for daily tasks, it requires a simple preparation process called seasoning. This step smooths out the stone, removing any accumulated dust and excess particles, and prepares it for efficient grinding. In this blog, we will guide you through the easy steps to season your Ammikal.

Why is seasoning an Ammikal important?

Seasoning is a crucial step in preparing your Ammikal for effective and efficient use. Here's why:

• Prevents stone dust
• Prepares a clean surface for grinding
• Enhances grinding efficiency
• Extends the lifespan of your Ammikal

Let's dive into the seasoning steps to prepare your Ammikal for optimal performance.

Here are the 9 simple Step-by-Step Seasoning Process:

STEP 1: Wash and scrub with coconut fiber First, wash the Ammikal with water to remove any residue from its surface. Then, use coconut fiber to scrub the Ammikal, which effectively cleans and maintains its surface without causing any damage.

STEP 2:Dry the Ammikal After washing, dry the Ammikal completely, either by placing it in direct sunlight for 5 to 10 minutes or wiping it with a dry cloth. This ensures a clean, moisture-free surface for the seasoning process.

STEP 3. Use mat and towel underneath the Ammikal Place the Ammikal on a mat or towel to prevent it from shaking or moving around during the grinding process. This will help keep the Ammikal stable and ensure a smoother operation.

Before moving to the next step, you need to understand the two methods of grinding that will be used in the upcoming steps and their purposes:

• DRY GRINDING Dry grinding helps to remove dust particles from the surface of the mortar and pestle area.
• WET GRINDING Wet grinding helps to remove any dust particles from inside the pores of both the mortar and pestle area.

STEP 4. Dry Grinding Now, place the handful of raw rice in the center of the mortar. And then start grinding the raw rice using the pestle in a circular motion(Front to back). Continue grinding until the raw rice transforms into a fine powder. Ensure that you cover the entire mortar and pestle area evenly, distributing the powder uniformly.

STEP 5. Wipe off the Powder Wipe off the powder gently using your hand. You'll notice the dust is removed along with the powder. This ensures that the dust from the surface of the Ammikal is removed.

STEP 6. Wet Grinding Again, place a handful of raw rice in the center of the mortar. Add water little by little while grinding. Use the pestle to grind the rice in a circular motion(Front to back). Keep grinding until the rice turns into a fine paste. Make sure to cover the entire surface of the mortar and pestle evenly.

STEP 7. Wipe off the paste Wipe off the raw rice paste using your hand. The color change of the raw rice paste confirms that the dust in the pores of the Ammikal has been removed.

STEP 8. Clean and dry again Finally, clean and dry the Ammikal thoroughly to remove any remaining residue and moisture.

STEP 9: Check and Repeat If you still see dust in the Ammikal, repeat Step 4 to 8 until the rice powder or paste is clear and dust-free. This ensures the Ammikal is clean and ready to use.

Do you want to see the seasoning process in action?

Tips and Reminders:

• Use raw rice for seasoning
• Repeat the above 9 steps one more time if dust is still present
• Store your Ammikal in a dry place to prevent moisture damage

By following these simple steps, you'll be able to enjoy your traditional Ammikal for years to come. Happy grinding.

How to use a traditional Ammikal:A step-by-step guide

Using a traditional handmade Ammikal is a cherished process that links us to our past. It supports a traditional cooking method that retains more natural nutrients without chemicals. The Ammikal also preserves the authentic flavor of ingredients better than electric mixers.

Here’s a simple step-by-step guide to using a traditional Ammikal:

STEP 1: Wash and Dry the AmmikalBegin by thoroughly washing the Ammikal with water to remove any dirt, dust, or debris. After washing, dry the Ammikal completely, either by placing it in direct sunlight for 5 to 10 minutes or wiping it with a dry cloth. This ensures a clean, moisture-free surface.

STEP 2: Use mat and towel underneath the Ammikal Place the Ammikal on a mat or towel to prevent it from shaking or moving around during the grinding process. This will help keep the Ammikal stable and ensure a smoother operation.

STEP 3: Place the ingredients Now, place the ingredients in the center of the Ammikal and start grinding the ingredients by moving the pestle in a circular motion (front to back).

STEP 4: Grind continuously Grind the ingredients continuously in a circular motion(front to back) until you reach the desired consistency.

STEP 5: wipe off the ground content Now wipe off the ground content from both the mortar and pestle area using your hand.

STEP 6: Clean and dry again After using the Ammikal, clean it well and ensure it is completely dry before storing it for future use.

Do you want to see how to use the Ammikal process in action?

By following these steps, you’ll be able to grind your own meals, producing fresh and natural ingredients. Enjoy the process and the unique flavor of your homemade creations.

Do’s and Don’ts of using traditional Ammikal

Maintaining an Ammikal is essential to ensure its longevity, performance, and the quality of the ground content it produces. Proper care not only extends the life of your Ammikal but also ensures it continues to operate efficiently. Here’s a straightforward guide on what to do and what to avoid to keep your Ammikal in good condition.

DO’S:

• Clean after each use After each use, make sure to thoroughly clean the Ammikal to prevent residue buildup. Regular cleaning not only maintains hygiene but also ensures optimal performance for future use.
• Season the Ammikal before first use Season the Ammikal properly before first use to remove dust particles and prepare it for optimal performance.
• Place the pestle on the mortar’s pestle holder Place the pestle on the mortar's designated pestle holder, which provides a safe and stable position for the pestle, preventing it from slipping or moving around during use.
• Do Fix a Proper Place for the Ammikal Fix a proper place for the Ammikal, as moving it frequently can lead to damage or breakage.

DON’TS:

• Avoid Grinding Large Quantities Grinding too much at once can be messy and overwhelming. Instead, grind small amounts little by little, according to the mortar's surface capacity.
• Don’t Store in direct sunlight Don't keep the Ammikal in direct sunlight, as it can cause damage and affect its quality.
• Don’t use soap or chemicals for cleaning Soaps and chemicals can leave residues on the Ammikal that may affect the taste or quality of the ground content and can also damage the stone. Instead, wash it with water and dry it thoroughly before storing it.
• Don’t Place the Ammikal in a Wet Place Don't place the Ammikal in a wet environment or leave it exposed to moisture for an extended period. Instead, dry it thoroughly before storing to prevent fungal growth and maintain its quality.

By following these do’s and don’ts, you’ll ensure that your Ammikal remains in excellent condition, providing consistent performance. Regular maintenance and proper care will extend the life of your Ammikal and enhance your grinding experience.

Top 5 healthy and nutritious recipes using Ammikal

Ammikal, a traditional Kitchen tool, is used to prepare a variety of healthy and nutritious recipes. From fresh chutneys to protein-rich powders, Ammikal helps to preserve the nutrients and flavors of the ingredients. In Ammikal we can make a variety of wet and dry recipes. Here we will share the top 5 wet and dry recipes using Ammikal:

• Coconut Thogayal
• Mint Chutney
• Ginger garlic paste
• Rasam powder
• Chicken Masala

RECIPE 1: COCONUT THOGAYAL (Wet Grinding)

Ingredients:

• 1 cup coconut
• 2 tsp roasted gram
• 2-3 dried red chilies
• 1-inch piece of ginger
• 3-4 cloves of garlic
• A handful of coriander leaves
• Salt to taste

INSTRUCTIONS:

• Place the coconut,roasted gram,red chili,ginger, garlic and coriander leaves one by one in the center of the Ammikal and ground it in a desired consistency.
• You can enjoy this freshly ground thogayal with plain rice, or use it as a delicious accompaniment to idli or dosa, chapati, or ragi porridge.

RECIPE 2: MINT CHUTNEY(Wet Grinding)

Ingredients:

• 1-cup mint leaves
• Half cup coriander leaves
• 1-inch piece of ginger
• 3-4 cloves of garlic
• 1-2 green chilies
• Salt to taste
• 2-3 drops of lemon juice

INSTRUCTIONS:

• Place the mint, coriander leaves, ginger, garlic and green chili one by one in the center of the Ammikal and ground it in a desired consistency .
• Finally, add 2-3 drops of lemon juice and grind one more time to incorporate.
• Your freshly ground mint chutney is now ready to be enjoyed. Serve it with tandoori chicken, sandwiches, wraps, or any other dish of your choice.

RECIPE 3: GINGER GARLIC PASTE(Wet Grinding)

Ingredients:

• 1 cup peeled ginger
• 1 cup peeled garlicc

INSTRUCTIONS:

• Place the ginger and garlic one by one in the center of the Ammikal and ground it until you reach the desired paste consistency.
• Now the Ginger Garlic paste is ready to use.
• You can store this paste in an airtight container in the refrigerator for up to 1 week.
• Use this aromatic paste to enhance the flavor of dishes like biryani, Grilled meats etc.,

RECIPE 4: RASAM POWDER(Dry Grinding)

Ingredients:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon black pepper
• 1 tablespoon toor dal
• 2-3 dried red chilies

Ingredients:

• Dry roast the coriander seeds, cumin seeds, black pepper, and toor dal in a pan over low heat, stirring frequently, until fragrant.
• Add the red chilies to the pan and continue roasting for another minute.
• Allow the mixture to cool completely.
• Now place the mixture in the center of the Ammikal and ground it until you reach the desired powder consistency.
• Now the rasam powder is ready to use.

RECIPE 5: CHICKEN MASALA(Dry Grinding)

Ingredients:

• 1/2 cup Coriander seed
• 1 tbsp Pepper
• 2 tbsp Cumin seed
• 2 tbsp Fennel seed
• 2 star anise
• 3 Cinnamon stick
• 1 Black Cardamom
• 8 green cardamom
• 15 cloves
• 4 Bay leaf
• 10 cashews
• Curry leaves as needed
• 10 Dry chili
• 1 tbsp salt

INSTRUCTIONS:

• Dry roast the coriander seeds, pepper, cumin seeds, fennel seeds, star anise, cinnamon sticks, black cardamom, green cardamom, and cloves in a pan over low heat, stirring frequently, until fragrant.
• Add the bay leaves, cashews, and dried red chilies to the pan and continue roasting for another minute.
• Allow the mixture to cool completely.
• Grind the mixture into a fine powder using the Ammikal.
• Add the salt and mix well.
• Now the chicken masala is ready to use.

The recipes listed above are the top five to make using Ammikal. You can also explore a variety of chutneys, thogayals, and powdered masalas with it. Enjoy aromatic and authentic healthy meals and the charm with our village decor traditional Ammikal.

Frequently Asked Questions about Traditional Ammikal

1)How to use Ammikal?

Use Ammikal by placing ingredients in the center and moving the oval stone(Pestle) in a circular motion to pulverize and flavor the ingredients.

2)What are the dishes we can make by using Ammikal?

Ammikal is a versatile kitchen tool used to grind and mix ingredients for various dishes like chutneys, masalas, and thogayals. It helps create fresh flavors and traditional tastes.

3)Do I need to season the Ammikal?

Yes, it's recommended to season your Ammikal at least 5 to 7 times. This repeated seasoning process will help to remove dust particles accumulated in the Ammikal.

4)Can Ammikal be used for both wet and dry grinding?

Yes, Ammikal is versatile and can handle both wet and dry grinding tasks effectively, making it suitable for a variety of culinary applications in your kitchen.

5)Which place is suitable to place the Ammikal?

A suitable place for an Ammikal is on your kitchen counter, ideally on a sturdy, level surface away from direct sunlight and moisture, in a well-ventilated area.

6)Is the Ammikal heavy to handle?

Ammikals are heavy and sturdy, so choose a fixed place for them and avoid moving them frequently to prevent scratches and damage.

7)What is the difference between polished and unpolished Ammikal?

Both polished and unpolished Ammikal perform equally, the polishingAmmikal only enhances the appearance, without affecting the performance or safety of the Ammikal and is totally non-toxic and chemical free.

8)What kind of polishing method is used, and is it chemical-free?

We use both dry and wet polishing methods to polish the Ammikal. Both methods are hygienic and safe and also chemical free.

9)Is it normal for my Ammikal to darken or change color over time?

Yes, it's normal for your Ammikal to change color over time as you use it. This happens due to the oils and residues from the foods you grind and it doesn't affect its performance.

10)What is the purpose of the dots present in the Ammikal?

The dots in the Ammikal help to grind ingredients evenly by distributing pressure, ensuring consistent texture, and serve aesthetic appeal.

11)Can I use soap to clean my Ammikal?

It's not recommended to use soap on the Ammikal, as it can leave a residue that affects the taste of food. Instead, rinse it with water and dry thoroughly.

12)Does the thin Surface of the Ammikal affect its durability and Performance?

The Ammikal is designed to be thin for easy handling, making it convenient to use on the kitchen countertop. This design does not affect its durability or performance.