• Call it the traditional Ammi Kal (Tamil) or Sil Batta (Hindi).
• A large rectangle stone/slab on which the spices/ingredients are placed and crushed using a cylindrical rolling pin moving it forward and backward.
• Using ammi kal to grind spices for making curry pastes, chutneys (accompanients) gives the dish a perfect taste, aroma and makes the food healthier too.
• The ammi has a customized special drain (outlet) through which the finally rinsed water of the ground ingredients can be taken out and added to the dish to enhance it's flavour and taste.
• A must have in any kitchen where there is no compromise on health and taste.

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