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Discover the authentic taste of South India with this homemade Gingelly Oil recipe. Made from lightly roasted sesame seeds, this unrefined oil, also known as 'nallennai', boasts a rich, nutty flavor and a golden hue, distinct from toasted sesame oil. Perfect for tempering spices, making pickles, or for the Ayurvedic practice of oil pulling, this pure, preservative-free oil will elevate your cooking.
For 16 servings
Clean and Dry the Seeds (15 mins active + 1-2 hours drying)
Lightly Roast the Seeds (5-7 minutes)
Grind into a Paste (15-20 minutes)
Discover the authentic taste of South India with this homemade Gingelly Oil recipe. Made from lightly roasted sesame seeds, this unrefined oil, also known as 'nallennai', boasts a rich, nutty flavor and a golden hue, distinct from toasted sesame oil. Perfect for tempering spices, making pickles, or for the Ayurvedic practice of oil pulling, this pure, preservative-free oil will elevate your cooking.
This indian recipe takes 110 minutes to prepare and yields 16 servings. At 182.65 calories per serving with 5.54g of protein, it's a moderately challenging recipe perfect for .
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Extract the Oil (45-60 minutes)
Collect and Store the Oil (10 minutes)
For a more authentic approach, use a stone grinder (wet grinder or 'chekku'/'ghani'). This cold-press method generates less heat, preserving more nutrients and resulting in a superior flavor.
After extracting the oil, you can gently warm it (do not overheat) and add a sprig of curry leaves or a few dried red chilies. Let it infuse for a few hours, then strain before storing for an aromatic finishing oil.
Gingelly oil is packed with polyunsaturated and monounsaturated fats, particularly omega-6 fatty acids. These fats are beneficial for heart health and can help reduce bad cholesterol (LDL) levels.
It contains unique antioxidants like sesamol and sesaminol, which combat oxidative stress and cellular damage caused by free radicals, contributing to overall wellness.
Sesame seeds are a good source of zinc and copper, minerals crucial for maintaining bone density. Some of these nutrients are retained in the cold-pressed style oil.
The compounds in gingelly oil have been shown to possess anti-inflammatory properties, which can help in managing chronic inflammation and promoting skin health.
Gingelly oil (nallennai) is made from raw or very lightly roasted sesame seeds, giving it a mild, nutty flavor and a golden color. Toasted sesame oil, common in East Asian cuisine, is made from deeply roasted seeds, resulting in a much darker color and a strong, intense flavor.
Yes, in moderation. It is a pure, unrefined oil rich in heart-healthy monounsaturated and polyunsaturated fats, antioxidants, and vitamin E. However, like all oils, it is high in calories, so it should be used as part of a balanced diet.
One serving of 1 tablespoon (approx. 14g) of homemade gingelly oil contains approximately 124 calories, almost entirely from fat.
When stored correctly in a clean, dry, airtight glass bottle in a cool, dark place, homemade gingelly oil should last for 2-3 months. Refrigeration can extend its shelf life to 6 months.
Yes, you can use black sesame seeds. The resulting oil will have a stronger, more intense, and slightly more bitter flavor, and will be darker in color. It is also highly valued in traditional medicine.
If your blender is struggling, it may be underpowered or overheating. Try grinding the seeds in smaller batches. You can also add one tablespoon of the water at a time to help the blades move, but avoid adding too much extra liquid.
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