Ghee and Wood-Pressed Oils: Choosing Good Fats
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Fat has had its share of changing reputations. But in a traditional Tamil kitchen, ghee and oil were never treated as something to fear. They were simply used with purpose — a little ghee for aroma, sesame oil for a podi, groundnut oil for everyday cooking, coconut oil for certain dishes.
Small amounts, big flavour.
Ghee is butter that has been slowly heated until the water evaporates and the milk solids separate. What remains is a golden fat with a distinctive nutty aroma, commonly used for tempering, cooking and finishing dishes.
- A simple ingredient list. Look for ghee made from milk fat, without unnecessary additions.
- A natural aroma. Good ghee should have a pleasant, buttery and slightly nutty fragrance.
- Clarity about the method. If a traditional bilona or curd-churning method is used, it is usually mentioned on the label.
Oil with the character of the seed.
Marachekku refers to the traditional wooden oil press. Seeds such as groundnut and sesame are pressed to extract their oil, while coconut is also traditionally used for oil making. The slower process is valued for preserving much of the ingredient's natural aroma and flavour.
- A familiar aroma. Groundnut oil should smell like groundnut; sesame oil should have the characteristic aroma of sesame.
- Natural appearance. Depending on how the oil is filtered, some natural sediment may be present.
- Good storage. Keep oils away from direct sunlight and excessive heat. Dark or opaque bottles can help protect the oil from light.
Which fat for what?
There is no need for one oil to do everything. Different fats bring different flavours to the dishes they are traditionally paired with.
Ideal for tempering, pongal, sweets and finishing a hot bowl of rice or dal.
A familiar choice for everyday sautéing, cooking and frying.
Particularly good with podis, pickles and traditional gravies. It is also part of the traditional practice of oil baths.
A natural match for many South Indian curries, poriyals and chutneys.
Use good ingredients. Just don't overdo them.
Ghee and oils are concentrated sources of energy, so even when choosing good-quality fats, quantity still matters.
A spoonful of ghee over hot rice can be part of a traditional meal. The idea is not to eliminate fat, but to use it thoughtfully and in amounts that fit the rest of the meal.
Rotate the fats you cook with, keep portions sensible and build meals around vegetables, pulses, whole grains and other nourishing foods.
Bring traditional fats back to the kitchen.
Explore our selection of ghee and wood-pressed oils for everyday Tamil cooking.
This article shares general information about traditional foods and cooking practices. It is not medical advice. If you have a specific health condition or dietary concern, speak with a qualified healthcare professional about the fats and quantities that are appropriate for you.