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Groundnut oil – kadalekai enne in Kannada, verkadalai ennai in Tamil, mungfali tel in Hindi – is the everyday oil of Karnataka, Andhra Pradesh, Gujarat and Maharashtra. It is versatile, flavourful and one of the best oils for Indian frying.
What is in groundnut oil?
- MUFA (monounsaturated fat): roughly half the fat in groundnut oil, the same type of fat found in olive oil.
- PUFA: a good share of polyunsaturated fat.
- Natural vitamin E: an antioxidant that is largely kept in unrefined oil.
- Plant compounds such as phytosterols.
Why it suits Indian cooking
- Handles heat: ideal for deep frying bajji, vada, puri and pakoda.
- Flavour: a gentle nutty taste that improves palya, chutneys and rice dishes.
- Versatile: works for tempering, shallow frying and deep frying.
Refined vs wood-pressed groundnut oil
Refined groundnut oil is deodorised, so it has almost no smell or taste. Wood-pressed groundnut oil keeps the real peanut aroma and its natural vitamin E. Because it has more flavour, many families find they use a little less.
How to use it
- Use it 1:1 in place of your current oil – no recipe changes.
- For deep frying, heat until a small piece of dough rises steadily.
- Strain and reuse frying oil only once more, ideally within a day or two.
Who should avoid it?
Anyone with a peanut allergy should avoid groundnut oil. Choose sesame, coconut or safflower instead.
Which size?
A family of four uses about 3–4 litres a month, so the 5 litre pack is best value. Shop Hampi Pure® groundnut oil in 1, 2 and 5 litres.
