Other Approved Edible Oils

Coconut oil for Kerala cooking, sunflower, rice bran, soybean and blended edible oils, for kitchens that use more than one fat through the week.

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Most Indian kitchens today keep two or three oils, not one. A Kerala household will reach for coconut oil for avial and fish curry, a Delhi flat might use rice bran for everyday sabzi, and a family in Pune could keep sunflower for frying. This section covers those other edible oils beyond ghee, groundnut, sesame and mustard.

Coconut oil solidifies in cool weather and melts again in warmth; that is normal. Sunflower, rice bran and soybean oils are lighter in flavour and widely used for daily cooking. Blended oils combine two edible oils in one bottle.

Since these are regulated foods, choose using the label. A blend is expected to name each oil and its share, and every bottle should give an FSSAI licence number, the manufacturer's details, a packed date and a best-before. Keep oils sealed, away from heat and light, and check the smell before use.

Frequently Asked Questions

Why has my coconut oil turned solid?

Coconut oil naturally solidifies below roughly room temperature in winter. Stand the bottle in warm water to melt it.

What is a blended edible oil?

It is a mix of two edible vegetable oils in one pack. The label should name the oils and the proportion of each.

Which oil is common for South Indian cooking in Kerala?

Coconut oil is the traditional cooking fat in Kerala and parts of coastal Karnataka.

Can I mix two different oils at home?

Many cooks combine oils for flavour, such as a little ghee with a neutral oil. Store each oil separately in its own bottle.