Cold-Pressed Coconut Oil - The Perfect Ingredient for Traditional Indian Cooking

When they say that the dialect of a language and the flavour of the food changes every few miles in India, they kid you not! India’s culinary heritage is rich, diverse, and flavourful and there are so many dishes, but there are some ingredients that are staples – for instance, you will find some version of a mixed vegetable curry in every part of the country. Just like that, there are forms of flatbreads in every part of India, however, in some parts of the country, they are made with wheat and in others it might be rice based.  

And then we come to the oils – there are some oils that are staple all over the country and coconut cooking oil has to be one of them! Coconut oil occupies a place of pride, particularly in South Indian and coastal cuisines and in the recent past, there has been a resurgence in its purity, nutritional benefits, and of course its unparalleled flavour.

What is cold pressed coconut oil and why is it better for you?

Cold-pressed coconut oil is extracted from sun dried coconuts using a natural mechanical process that does not involve heat or chemicals. This method preserves the oil’s natural flavour, aroma, and nutritional value, making it superior to refined or heat-processed coconut oils. What you get is a pure, nutrient-rich oil that retains its rich coconut essence - perfect for traditional recipes that rely on this signature flavour.

Did you know that good quality cold pressed coconut oil is packed with medium-chain triglycerides (MCTs), which are easily digestible and provide quick energy? Coconut oil also contains lauric acid, which is recognised for its antimicrobial and immune-boosting properties.

By using cold pressed coconut oil in cooking, you’re not only adding flavour but also reaping health benefits that align with traditional Indian wisdom.

How easy it is to use cold pressed coconut oil for Indian cooking

Indian cuisine is being celebrated all over the world for its diversity, and coconut oil plays a pivotal role in several regional styles of cooking. Let’s take a look at the role of coconut oil in Indian cooking:

South Indian delicacies - In states like Kerala, Tamil Nadu, and Karnataka, cold-pressed coconut oil is a cornerstone of daily cooking. Even the simple act of tempering mustard seeds, curry leaves, and dried chilies in coconut oil can elevate the taste of dals and vegetable dishes to new heights. It lends a unique flavour to staples like avial and fish curry and even the most basic sambar!

• When the ever-popular sadya item avial is prepared, there is ground fresh coconut, but the final flourish of coconut oil is what adds the aroma and flavour. 
• A quintessential South Indian dish, Kerala fish curry is incomplete without the use of cold-pressed coconut oil. It enhances the tanginess of tamarind and the spiciness of the masala, creating a harmonious blend of flavours.
• There is some variation of thoran in all the south Indian states and almost every single one of them requires a tempering of curry leaves as well as urad and mustard seeds and that too in pure coconut oil! 

Coastal cooking - From Goa to the Konkan coast, cold pressed coconut oil is integral to preparing seafood, because dishes like prawn curry, fish fry, and crab masala derive their rich, authentic taste from this oil. Given that the entire coast of India has coconut trees growing, coconut in the curries and coconut oil comes as no surprise! 

• The incredibly popular Goan prawn curry is a delicately spiced delight, which has coconut milk and a hint of kokum and is often finished with a drizzle of coconut oil for added richness.
• The Mangalorean roast is now being made with everything from chicken to prawns to paneer – you can make it with coconut oil and it will still taste just as fiery and tangy! 
• Balchao is a pickle like dish which is very popular in Goa and Konkan and can be made with a range of base ingredients such as chicken, prawns and fish. Although star ingredients are vinegar and spices, it is the finishing with the coconut oil that adds depth to the tangy-spicy profile of this dish. 
• A luxurious prawn curry cooked in coconut milk, flavoured with mustard seeds, green chilies, and a final drizzle of coconut oil for a rich aroma, the chingri malai curry is a favourite in almost every Bengali household. 

Sweet treats - Coconut oil is also a key ingredient in several Indian sweets and the aroma as well as moist, melt-in-your-mouth texture that it can accord is unbeatable. Throughout the length and breadth of the country, there are dessert recipes, which contain coconut oil and in some which they have a starring role! You see, cold pressed coconut oil for Indian cooking is not just for the curries and gravies, but also for sweets. 

• Adirasam is a traditional Tamil sweet made with rice flour and jaggery, and then deep-fried in coconut oil for a rich, nutty flavour that is loved across age groups.
• If you are from Kerala, you would know about the unniappams and its decadent taste. These small, deep-fried sweet dumplings made with rice, jaggery, and banana are fried in coconut oil to give you a crispy exterior and a soft centre. 
• Another variation of the coconut ladoo is the Bengali narkel naru, where grated coconut and jaggery is combined with a dash of coconut oil and then shaped into small balls. 
• And then there are kulkuls, which are small, deep-fried sweet pastries made during Christmas, which are fried in coconut oil for a crispy texture.

You see, cold pressed coconut oil is more than just an ingredient; it’s a link to India’s culinary and cultural roots. It is versatile, offers unmatched flavour and has health benefits too. From your festive feasts to everyday meals, there is so much that you can do with the cold pressed coconut oil. Make the switch to Gramiyaa and cold pressed oils and see how easily they blend in your cooking style.