Horse Gram (Kollu / Kulthi Dal / Huruli / Ulavalu) – Whole Unpolished Pulse

Whole unpolished horse gram (Kollu/Kulthi Dal/Huruli/Ulavalu) from Standard Store – a traditional Indian pulse with a deep, earthy flavour. Slow-cook into a warming rasam, thick curry, or soak overnight for protein-rich sprouts.

Cold pressed gingelly oil (nallennai/sesame/til) from Standard Store – slow wood-pressed, completely unrefined. Made with black sesame seeds and a touch of palm jaggery for a naturally smooth, aromatic finish. Perfect for tempering, marinades, and traditional South Indian recipes.

In Tamil kitchens, gingelly oil – nallennai, literally ‘good oil’ – is not merely a cooking medium. It is the foundation of flavour. From the first crackle of mustard seeds in hot sesame oil to the slow drizzle of raw oil over steamed rice, it is present in the most intimate cooking moments of Tamil and South Indian food culture.

At Standard Store, gingelly oil is pressed from carefully selected black sesame seeds using a traditional chekku. A measured quantity of palm jaggery is added during the pressing process – not as a sweetener, but as a traditional technique to soften the naturally intense bitterness of black sesame, resulting in a smoother, more rounded flavour profile that works across both everyday cooking and traditional preparations.

The pressed oil is filtered and sealed without refinement. It carries a golden-brown to dark amber colour, a warm sesame aroma, and a smooth body that spreads evenly in the pan. It is suited to both high-heat tempering and low-heat seasoning – it can finish a sambhar as easily as it can start a pickle.

Unlike commercial sesame oil, which is typically made from white sesame seeds and heavily refined, this oil retains the depth and complexity that black sesame naturally delivers. It is a working ingredient, not a finishing garnish.

Key Highlights

• Wood-pressed (chekku) extraction from black sesame seeds – no external heat
• Unrefined and chemically untreated – natural colour and aroma preserved
• Palm jaggery added during pressing – traditional technique for a smoother flavour
• Suitable for high-heat tempering and low-heat seasoning
• No artificial additives, preservatives, or flavour enhancers
• Multi-use – cooking, pickling, marinades, and external hair and skin care

How Is Cold Pressed Gingelly Oil Made

Black sesame seeds are fed into a traditional wooden chekku press. A measured amount of palm jaggery is added at the pressing stage to balance the natural bitterness of black sesame. The oil is extracted slowly at room temperature, filtered through a clean cloth, and sealed without further treatment.

Cooking Tips

• For tempering: heat the oil until it shimmers before adding mustard seeds – the sesame aroma blooms immediately and deeply.
• For marinades: use raw – the nutty depth flavours chicken, fish, and paneer beautifully without overpowering.
• For pickles: gingelly oil is the traditional base for many South Indian and Tamil Nadu pickles – its flavour intensifies beautifully over time.
• For rice: a small drizzle of raw gingelly oil over hot steamed rice with a pinch of salt is one of South India’s simplest, finest meals.

Flavour tip: gingelly oil’s flavour deepens the longer a dish sits – curry and pickle made with this oil taste richer on day two.

Pairing Suggestions

Pairs perfectly with mustard seeds, curry leaf, dried red chilli, and asafoetida for classic South Indian tadka. Outstanding with tamarind-based dishes – the oil’s richness balances tamarind’s acidity beautifully.

Aroma Profile

Warm, deeply nutty, with an earthy sweetness from the black sesame and palm jaggery. The aroma intensifies with heat and mellows beautifully in slow-cooked dishes.

Who Is This For

• Tamil and South Indian households wanting authentic nallennai for everyday cooking
• Home cooks exploring traditional tempering and pickle-making
• Those replacing refined sesame oil with a full-flavour, unrefined alternative

External Use

Can be used for hair care and massage routines. For external use only. Not intended to treat any conditions.

Storage

Store in a cool, dry place away from sunlight. Keep tightly sealed after use. Best used within 6 months of packaging.

Storage Mistakes to Avoid

Avoid storing near heat or in transparent containers. Gingelly oil is more sensitive to light than other oils – a dark glass or opaque container extends flavour life.

Why Standard Store

At Standard Store, we use traditional wood-pressed (chekku) extraction – the same method used in Indian households for generations. Unlike refined oils that go through heat treatment and chemical processing, our oils are extracted at low temperatures to preserve their natural aroma, colour, and original characteristics.

Every batch is sourced from quality raw materials, slow-pressed with care, and hygienically sealed to reach you exactly as it left our press. We believe what you cook in is as important as what you cook. That is why we do not take shortcuts.

Simple oils. Honest sourcing. No compromise on quality.

Explore our full range of cold pressed oils → standardcoldpressedoil.com/cold-pressed-oils

Product Information

FAQ

What is gingelly oil and what are its other names?

Gingelly oil is the South Indian (particularly Tamil) name for sesame oil. It is called Nallennai in Tamil, Til ka Tel in Hindi, and Sesame Oil in English. This version is cold pressed from black sesame seeds.

Why is palm jaggery added to gingelly oil?

Palm jaggery is added during the chekku pressing process as a traditional technique to balance the natural bitterness of black sesame seeds. It results in a smoother, more rounded flavour – not a sweeter taste.

Is cold pressed gingelly oil suitable for high-heat cooking?

Yes. It is suitable for tempering, sautéing, and frying at moderate to high temperatures.

What dishes is gingelly oil best suited for?

Gingelly oil is the traditional base for South Indian tempering, curries, sambhar, rasam, pickles, and marinades. It also works as a finishing drizzle over hot rice.

Can gingelly oil be used for hair and skin care?

Yes. It is commonly used in South Indian households for head massage and hair oiling routines. For external use only.

How should gingelly oil be stored?

Store in a cool, dry place away from sunlight and heat. Keep tightly sealed after use.