Chekku Groundnut Oil (Kadalai Ennai): How It's Made & Used

Kadalai ennai, or groundnut oil, is the everyday cooking oil in many Tamil Nadu kitchens. Chekku groundnut oil is groundnut oil made the old way: the nuts are pressed until the oil comes out, and nothing else is done to it. This guide explains how Chettyz makes it in Dharmapuri, which dishes it suits, and how to store a bottle once you open it.

What is chekku groundnut oil?

It is groundnut oil extracted only by mechanical pressing. A chekku is a traditional oil press. The groundnuts are crushed and pressed, the oil is collected, and the pressed solids left behind are called oil cake, or punnakku.

Chettyz groundnut oil is chekku, cold pressed oil. No chemical solvents are used to extract it, it is not refined, and nothing is added to it. Read more about the method in What is chekku oil?

How does Chettyz make its groundnut oil?

There are three simple steps, done at our farm and unit in Dharmapuri.

• Native groundnuts. We start with native groundnuts sourced from our farmers.
• Sun-drying. The groundnuts are dried in the sun before pressing.
• Cold pressing. The dried nuts are cold pressed. Cold pressing avoids the high heat used in some other extraction methods, so the oil keeps the natural taste and nutty aroma of groundnuts.

The oil is prepared fresh and bottled in 500 ml, 1 litre and 5 litre packs.

How is chekku oil different from refined groundnut oil?

The difference is in the processing. Refined oil goes through extra steps after extraction that make it lighter in colour, taste and smell. Chekku oil skips those steps, so it keeps the natural colour and nutty aroma of the groundnuts. If you grew up with kadalai ennai pressed at the local chekku, this is the flavour you will recognise.

What can I cook with kadalai ennai?

Almost everything you cook every day. Groundnut oil is the all-rounder of the Tamil kitchen:

• Thalippu (tempering). Heat a little oil and add mustard seeds, urad dal and curry leaves for sambar, rasam, chutney or poriyal.
• Poriyal and kootu. A spoon or two is enough to cook a pan of vegetables.
• Deep frying. Bajji, vadai, murukku and seedai. Our own tapioca chips are fried in our groundnut oil.
• Dosa and kuzhi paniyaram. A few drops around the dosa or into each paniyaram mould.
• Festive sweets. Fry adhirasam in groundnut oil, with nattu sakkarai for the sweetness.

For kuzhambu and podi, many families prefer nallennai (sesame oil), and for avial or Kerala-style dishes, thengai ennai (coconut oil). See which oil for which Tamil dish for a fuller list.

Is groundnut oil the same as peanut oil?

Yes. Groundnut and peanut are two names for the same nut, so groundnut oil and peanut oil are the same thing. If anyone at home needs to avoid peanuts, choose another oil, and check snack labels too, because many fried snacks are made in groundnut oil.

Which bottle size should I buy?

A 500 ml bottle is a good way to try the oil for the first time. A family that uses groundnut oil for most daily cooking will usually find the 1 litre or 5 litre pack more convenient. To try all three Chettyz oils at once, the kitchen combo packs groundnut, sesame and coconut oil together with podis.

How should I store chekku groundnut oil?

• Keep the bottle tightly closed in a cool, dry place.
• Keep it away from sunlight and the heat of the stove. The shelf right above the burner is the wrong place.
• If you pour oil into a smaller kitchen container, make sure it is clean and completely dry.

Because the oil is prepared fresh and nothing is added, buy a size you will use comfortably, and check the best-before date on the pack.

Where can I buy Chettyz groundnut oil?

Order it on chettyz.com or Amazon.in, or find it at departmental stores. On chettyz.com, shipping is free on orders above ₹499. Chettyz is a brand of Sasi's Home Foods, Dharmapuri, started in 2017 by founder Shwetha Balaji and chosen by 2,400+ happy customers. The family behind it also runs Cats safety matches, established in 1963. Read our story.

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