The "ammi," also known as "ammi kal" or "grinding stone," is a traditional Indian kitchen tool used for grinding various ingredients. It consists of a large flat stone (base) and a cylindrical stone (roller) used for grinding. Here are some common uses of the ammi in Indian kitchens:
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Grinding Grains: One of the primary uses of the ammi is to grind grains such as rice, wheat, millet, and lentils into flour. This freshly ground flour is often used to make traditional Indian bread like roti, chapati, and dosa.
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Preparing Spice Mixes: The ammi is also used for grinding whole spices such as cumin seeds, coriander seeds, mustard seeds, and peppercorns to make fresh spice mixes. These spice mixes are essential for flavoring various Indian dishes.
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Making Chutneys and Pastes: The flat surface of the ammi is ideal for grinding ingredients like garlic, ginger, green chilies, coconut, and herbs to make chutneys and pastes commonly used in Indian cuisine.
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Grinding Herbs and Leaves: Fresh herbs like cilantro, mint, curry leaves, and fenugreek leaves can be ground using the ammi to release their flavors and aromas. This is particularly useful for making herb-infused pastes and sauces.
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Pounding Ingredients: In addition to grinding, the cylindrical stone (roller) of the ammi can be used for pounding ingredients like garlic cloves, ginger, and spices to crush them and release their flavors.
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Preparing Masalas and Curry Pastes: The ammi is often used to grind ingredients like onions, tomatoes, and spices together to make masalas and curry pastes, providing a fresh and aromatic base for Indian curries and stews.
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Tempering Spices: Some cooks use the ammi to crush whole spices before tempering them in hot oil or ghee, releasing their flavors more effectively.
The ammi is valued for its ability to grind ingredients to the desired texture and consistency while preserving their natural flavors and aromas. It's a staple in many Indian households, particularly those that prefer traditional methods of food preparation.
