🥥 Cooking with Cold Pressed Oils: The Secret to Authentic South Indian Flavors
The Tradition That Lives Through Taste
In every South Indian kitchen, the fragrance of sizzling spices in gingelly oil or coconut oil instantly awakens childhood memories. Long before “cold pressed” became a modern wellness term, our grandmothers were already using these wholesome oils — pressed slowly in wooden ghani machines to preserve nutrients and flavor. Today, Brahmi Naturals keeps this age-old wisdom alive with its range of Cold Pressed Coconut Oil and Wood Pressed Gingelly Oil, both made from carefully chosen nuts and seeds, extracted without heat or chemicals.
What Makes Cold Pressed Oils Different?
Unlike refined oils, cold pressed oils are extracted mechanically at low temperatures (below 45 °C). This method keeps antioxidants, vitamins, and natural aroma intact.
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Cold Pressed Coconut Oil retains lauric acid — known for boosting metabolism and immunity.
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Gingelly (Sesame) Oil carries sesamol and sesamin, natural antioxidants that keep the oil fresh and heart-friendly.
Both oils are 100 % pure, unrefined, and chemical-free — making them ideal for everyday cooking and even skincare. You can explore the complete range at 👉 brahminatural.com/shop
Signature Recipes from the South
1. Coconut-Rich Avial
A creamy vegetable curry that celebrates Kerala’s simplicity.
Ingredients:
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Mixed vegetables (carrot, beans, drumstick, raw banana) – 2 cups
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Grated coconut – ½ cup
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Green chilies – 2–3
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Cumin seeds – ½ tsp
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Curd – ½ cup
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Brahmi Naturals Cold Pressed Coconut Oil – 2 tsp
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Curry leaves, salt to taste
Method:
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Cook the vegetables until soft but not mushy.
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Grind coconut, chilies, and cumin into a coarse paste.
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Mix the paste into the vegetables and simmer gently.
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Turn off heat and drizzle coconut oil on top. Stir in curd just before serving.
The aroma of raw coconut oil at the end gives avial its authentic flavor — a secret passed down through generations.
2. Gingelly-Flavored Tamarind Rice (Puliyodarai)
A temple-style delicacy that stays fresh for hours, perfect for lunchboxes.
Ingredients:
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Cooked rice – 2 cups
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Tamarind pulp – 1 cup
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Brahmi Naturals Wood Pressed Gingelly Oil – 3 tbsp
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Mustard seeds, curry leaves, chana dal, urad dal – 1 tsp each
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Dry red chilies – 2
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Jaggery – 1 tsp
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Salt, turmeric powder
Method:
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In gingelly oil, temper mustard, dals, and chilies.
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Add tamarind pulp, jaggery, turmeric, and salt; cook until thick.
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Mix this paste with cooked rice. Adjust oil for shine and taste.
The rich, nutty gingelly oil enhances sourness and binds the flavors beautifully — no artificial flavoring needed.
3. Coconut Oil Dosa Batter Tip
Adding a few drops of Brahmi Naturals Cold Pressed Coconut Oil while grinding the dosa batter increases fermentation and gives crisp, golden edges naturally. Small secrets like these make everyday meals lighter and tastier.
Health Benefits of Cooking with Cold Pressed Oils
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Better digestion: No trans-fats or chemical residues.
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Natural flavor enhancer: You need less salt and spice.
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Good fats for the heart: Rich in monounsaturated and medium-chain fatty acids.
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Supports metabolism and immunity: Especially from coconut oil’s lauric acid.
Modern science now agrees with what our ancestors already knew — pure oils, used wisely, nourish body and mind.
Bringing Back Purity to Your Kitchen
Choosing cold pressed oils is not a trend — it’s a return to purity. Every bottle of Brahmi Naturals Cold Pressed Coconut Oil and Wood Pressed Gingelly Oil is made in small batches, filtered naturally, and packed without preservatives. When you cook with them, you taste honesty and health in every bite.
✨ Experience the difference of pure oil traditions at brahminatural.com/shop and make your kitchen a temple of wellness.
