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A fragrant, nutty infused oil made by gently heating sesame oil with fresh garlic and dried red chilies. Perfect for mixing with idli podi or as a flavorful finishing oil for stir-fries and noodles.
For 16 servings
Prepare Aromatics (5 mins)
Heat the Oil (2 mins)
Infuse the Garlic (5-7 mins)
Add Chilies and Spices (1 min)
A fragrant, nutty infused oil made by gently heating sesame oil with fresh garlic and dried red chilies. Perfect for mixing with idli podi or as a flavorful finishing oil for stir-fries and noodles.
This south_indian recipe takes 15 minutes to prepare and yields 16 servings. At 177.07 calories per serving with 2.41g of protein, it's a beginner-friendly recipe perfect for .
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Add a sprig of fresh curry leaves along with the red chilies for an extra layer of South Indian flavor. Ensure the leaves are completely dry before adding.
Add 1/4 teaspoon of mustard seeds to the oil at the beginning. Let them splutter before adding the garlic for a pungent kick.
Instead of slicing the garlic, lightly crush the whole cloves. This will result in a more subtle, less intense garlic infusion.
Sesame oil is high in polyunsaturated and monounsaturated fats (like omega-6 fatty acids), which are known to help reduce bad cholesterol levels (LDL) and support overall cardiovascular health.
Garlic is renowned for its active compound, allicin, which has powerful anti-inflammatory and antioxidant effects. Regular consumption can help the body combat chronic inflammation and oxidative stress.
Both sesame oil (containing sesamol and sesaminol) and garlic are excellent sources of antioxidants. These compounds help protect your body's cells from damage caused by free radicals, which contributes to aging and various diseases.
One serving of approximately 1 tablespoon contains around 122 calories, primarily from the fat in the sesame oil.
Yes, in moderation. Gingelly oil is a good source of heart-healthy unsaturated fats, and garlic offers anti-inflammatory benefits. However, it is a pure fat and calorie-dense, so it should be used sparingly as part of a balanced diet.
Gingelly oil is Indian sesame oil made from raw, untoasted sesame seeds, giving it a light color and mild, nutty flavor. Toasted sesame oil, common in East Asian cooking, has a much stronger, darker flavor and a lower smoke point. It is not a suitable substitute as it will alter the taste profile and can burn easily.
Because it contains fresh garlic, there is a small risk of botulism if stored improperly. The safest method is to store it in an airtight glass jar in the refrigerator and consume it within 2-3 weeks. For longer shelf life, strain out the solid garlic and chilies before storing.
This happens when the heat is too high. The garlic cooks too quickly and burns, releasing a bitter flavor into the oil. Unfortunately, the oil cannot be salvaged. It's crucial to use the lowest possible heat setting and remove the pan from the heat as soon as the garlic reaches a light golden color.
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