Ask anyone who grew up in a Telugu household about sesame oil, nuvvula nune, and you'll probably hear a story about their grandmother. A bottle of it was always in the kitchen, and another in the bathroom. It wasn't a trend; it was simply how things were done. Here's why that old wisdom still holds up.
The traditional oil bath
On Naraka Chaturdashi, the morning of Diwali, and often on weekends, children were woken early for an oil bath: warm sesame oil massaged into the head and body, followed by a bath with shikakai or green gram powder. Beyond the ritual, a slow oil massage is relaxing, and sesame oil's light texture spreads easily and washes off well.
The secret behind long-lasting pickles
Sesame oil is a favourite for homemade pickles and podis for a practical reason: it is naturally rich in compounds called sesamin and sesamol, which help the oil resist going rancid. That stability, together with its rich flavour, is why a jar of grandma's pickle could last the whole year.
Everyday cooking
- Drizzle a spoon over hot rice with podi or pickle for an instant meal.
- Use it for tempering in pulusu, chutneys and dals for a deep, nutty flavour.
- Mix with gunpowder (karam podi) as the perfect partner for idli and dosa.
Choosing good sesame oil
Traditional gingelly oil is pressed from raw, sun-dried sesame seeds. It is golden in colour with a mild, nutty aroma, very different from the dark, toasted sesame oil used in East Asian cooking. Look for oil that is wood pressed and unrefined, with nothing added. That's exactly how we make ours.
Try pure, wood pressed oil
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