Topic started by rudra (@ cs6668123-237.austin.rr.com) on Sat Jan 24 20:55:43 EST 2004.
All times in EST +10:30 for IST.

Hello,
I live in USA, and I just bought my own ammi kallu (the flat stone with a cylindrical pestle).

I wanted some advice on how to season it, since it is brand new.

thank you,
and also, any body into chemistry, if you know the chemical composition of the rocks typically used to make the ammi, please let me know (this one is exported from Cochin and looks like the black rock used to make road gravel in India)

Responses:

• From: :) (@ d150-41-72.home.cgocable.net) on: Sat Jan 24 22:16:37 EST 2004
  
  ammi kallu is made from granite (karungal). For seasoning I vaguel recall kallu uppu (not table salt) being ground, not sure though.
  
  
• From: shoba (@ fmoon.singnet.com.sg) on: Sat Jan 24 22:45:26 EST 2004
  
  rudra, i seasoned my ammi with 1 handful of pre soaked pachchari and also discarded grated coconut. i've also heard of the salt method. i believe, basically it's to get the fine layers of gravel out of the stone. i seasoned my ammi for almost 10 days, with the above, for about 10-15 minutes everyday. make sure you keep rotating the kuzhavi as you do the "arachu-fying".
  
  good luck!
  
  shoba
  
  
• From: quake (@ 202.68.154.210) on: Thu Jan 29 09:54:37 EST 2004
  
  http://www.iomx.com
  
  
• From: suemani (@ ool-18ba9d80.dyn.optonline.net) on: Thu Sep 23 11:52:08
  
  hello
  how big was the ammi kallu? i wanted one too , but i am hoping to get one the next time i visit one . i do recall seeing a samll tiny one near guruvayoor temple.
  i feel the stone is so heavy it may rip the suitcase do give me some tips as to taransportation.
  thanks s
  suemani
  
  

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