Given the pervasiveness of sesame oil in Tamil domestic life, my love affair with the oil was perhaps inevitable. Though I sadly note that with the arrival of newer oils, the role of sesame oil in daily life has reduced to the point that often it's only use is in the “gunpowder” that accompanies idli-dosai.
Not too long back, before the arrival of “neutral” and light varieties in the country, cooking oil in India was regional….and strongly flavoured. Be it groundnut, mustard, sesame or coconut oil, these oils had strong personalities and given the Indian habit of slathering internals and externals with oil were also olfactory indicators of region of origin. Though coconut oil is used in Tamil Nadu, sesame seemed to be more predominant at our place. In fact we used it even during our weekly oil bath, in the face of what appeared to be an army of advertisers attempting to strongly link coconut oil to beauty in India. Running around in the sun smelling of sesame oil before a cold water bath can be quite a happy feeling.
My mother, in keeping with the times, didn’t always use sesame oil when cooking. We knew enough people, sadly including Tamilians, who didn’t like it’s flavour which ruled out its daily use. Though I too don’t use it when other people are around, when I cook for myself I use no other oil. Even when I can’t be bothered cooking, I have my rice with salt and some sesame oil (along with some ginger pickle – but I will leave ginger for another post). No meal is more simple, cleansing and delicious.
Unfortunately, it is not always easy to get sesame oil here. Often even the Indian stores stock Chinese sesame oil, which is distinctly darker and has a roasted flavour. Last month I located a supply and have been gorging on the stuff. Right now I am frying potatoes in sesame oil and the aroma is, to put it mildly, quite heavenly. In fact I felt such a sudden rush of love for the oil that I felt obliged to make it public. Of course the fact that alone of all traditional oils it boasts many health benefits (perhaps the reason it’s known as nalla ennai in Tamil Nadu) grounds my infatuation in good sense .
I used to make my own hair oil when I lived in India, the ingredients were a mix of my grandmother’s suggestions and my own ideas. I attribute the general good health of my hair to it’s wonderful properties. Sadly it has not been easy to make here as one or the other ingredient is missing (most notably the champa). I am quite sure my greying sparser hair is not just ageing but a result of sad follicles starved of my concoction. Here it is:
One small iron karahi (wok).
Sesame Oil (or it’s more evocative name, gingelly oil)
A handful of red hibiscus flowers, hibiscus leaves, curry leaves, pepper, jeera, fenugreek and dried champa flowers.
And to make Anu’s Oil, heat oil to smoking in karahi, chuck in all ingredients and "cook" till all of it is charred. Cool and filter. Be warned, if the flowers are fresh the oil can crackle. Some of the ingredients darken hair (most notably hibiscus and curry leaves), some provide cooling properties (jeera). The end oil is quite viscous and quite difficult to remove completely from hair with shampoo so it can leave you with that slicked down, old fashioned look ☺ But it will leave tresses thick and black and leave you feeling like the pretty women of old Tamil movies with long, lustrous locks - you know the kind poets would compare to a black cloud.
Not too long back, before the arrival of “neutral” and light varieties in the country, cooking oil in India was regional….and strongly flavoured. Be it groundnut, mustard, sesame or coconut oil, these oils had strong personalities and given the Indian habit of slathering internals and externals with oil were also olfactory indicators of region of origin. Though coconut oil is used in Tamil Nadu, sesame seemed to be more predominant at our place. In fact we used it even during our weekly oil bath, in the face of what appeared to be an army of advertisers attempting to strongly link coconut oil to beauty in India. Running around in the sun smelling of sesame oil before a cold water bath can be quite a happy feeling.
My mother, in keeping with the times, didn’t always use sesame oil when cooking. We knew enough people, sadly including Tamilians, who didn’t like it’s flavour which ruled out its daily use. Though I too don’t use it when other people are around, when I cook for myself I use no other oil. Even when I can’t be bothered cooking, I have my rice with salt and some sesame oil (along with some ginger pickle – but I will leave ginger for another post). No meal is more simple, cleansing and delicious.
Unfortunately, it is not always easy to get sesame oil here. Often even the Indian stores stock Chinese sesame oil, which is distinctly darker and has a roasted flavour. Last month I located a supply and have been gorging on the stuff. Right now I am frying potatoes in sesame oil and the aroma is, to put it mildly, quite heavenly. In fact I felt such a sudden rush of love for the oil that I felt obliged to make it public. Of course the fact that alone of all traditional oils it boasts many health benefits (perhaps the reason it’s known as nalla ennai in Tamil Nadu) grounds my infatuation in good sense .
I used to make my own hair oil when I lived in India, the ingredients were a mix of my grandmother’s suggestions and my own ideas. I attribute the general good health of my hair to it’s wonderful properties. Sadly it has not been easy to make here as one or the other ingredient is missing (most notably the champa). I am quite sure my greying sparser hair is not just ageing but a result of sad follicles starved of my concoction. Here it is:
One small iron karahi (wok).
Sesame Oil (or it’s more evocative name, gingelly oil)
A handful of red hibiscus flowers, hibiscus leaves, curry leaves, pepper, jeera, fenugreek and dried champa flowers.
And to make Anu’s Oil, heat oil to smoking in karahi, chuck in all ingredients and "cook" till all of it is charred. Cool and filter. Be warned, if the flowers are fresh the oil can crackle. Some of the ingredients darken hair (most notably hibiscus and curry leaves), some provide cooling properties (jeera). The end oil is quite viscous and quite difficult to remove completely from hair with shampoo so it can leave you with that slicked down, old fashioned look ☺ But it will leave tresses thick and black and leave you feeling like the pretty women of old Tamil movies with long, lustrous locks - you know the kind poets would compare to a black cloud.
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