Groundnut Oil
Mild, nutty groundnut oil, the everyday cooking and frying oil of Gujarati and many South Indian kitchens, in filtered, cold-pressed and refined forms.
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The Diwali farsan rush in a Gujarati home, with batches of chakri, sev and mathiya going into the kadhai one after another, usually runs on groundnut oil. Its mild, nutty taste does not overpower food, which is why it is also used for everyday sabzis across Maharashtra, Andhra and Tamil Nadu.
You will see it sold in a few forms. Filtered or cold-pressed groundnut oil, sometimes called kachi ghani or chekku, keeps more of the peanut smell and colour. Refined groundnut oil is lighter in taste and appearance.
Anyone with a peanut allergy should avoid it, so read the pack carefully. It should name the oil and its type, and carry the FSSAI licence, the packer's details, the date it was packed and its use-by guidance. Store the tin or bottle closed, out of sunlight and away from the burner, and do not reuse frying oil too many times.