Exploring the Rich Flavor of Groundnut Oil in Regional Cuisines

In the vast landscape of culinary oils, groundnut oil—also known as peanut oil—holds a special place, particularly in traditional regional cuisines across India, Southeast Asia, and parts of Africa. With its deep, nutty flavor, high smoke point, and natural richness, this oil is not just a cooking medium but a key flavor enhancer that defines the authenticity of many traditional recipes.

Whether used for frying crispy bhajiyas in Gujarat or giving a glossy finish to a spicy Chettinad curry in Tamil Nadu, Groundnut Cooking Oil brings with it a heritage of taste and health. Let’s explore how different regional cuisines celebrate this versatile oil, especially when it is cold-pressed, preserving both its flavor and nutrients.

What Makes Groundnut Oil So Special?

Before diving into specific regional uses, it’s worth understanding what sets groundnut oil apart from other cooking oils. Extracted from the seeds of the peanut plant, it has a subtle nuttiness and an aroma that beautifully complements both vegetarian and non-vegetarian dishes. It’s also prized for:

• High smoke point – ideal for deep frying and sautéing.

• Rich in monounsaturated fats – supports heart health.

• Antioxidants like Vitamin E – beneficial for skin and immunity.

• Neutral yet flavorful taste – enhances without overpowering.

When the oil is cold pressed, it retains its natural nutrients and flavor more effectively. This traditional extraction method, which avoids high heat and chemicals, makes Cold Pressed Groundnut Oil a healthier and more authentic choice for home chefs and food enthusiasts alike.

Southern India: A Love Affair with Groundnut Oil

Tamil Nadu – The Chettinad Connection

Chettinad cuisine is known for its bold use of spices, slow cooking, and rich gravies. Here, groundnut oil plays a central role. Unlike refined oils, cold pressed groundnut oil adds an earthy depth to dishes like Kozhi Kuzhambu (chicken curry) and Vazhaipoo Vadai (banana flower fritters). The oil not only carries the flavors of the spices but also lends a rich texture to the food.

In many Tamil households, groundnut oil is the go-to oil for tempering mustard seeds, curry leaves, and dried chilies—an essential step in making rasam, sambar, or kootu.

Andhra Pradesh – For Fiery Flavors

The spicy curries and pickles of Andhra cuisine demand an oil that can handle heat and enhance sharp flavors. Groundnut cooking oil is perfect for this. From fiery Gongura Mutton to tangy Avakaya Pickle, groundnut oil binds spices, balances acidity, and adds a subtle nuttiness that offsets the intense heat.

Western India: Crisp, Golden, and Full of Flavor

Gujarat – The Home of Farsan

No discussion about groundnut oil is complete without mentioning Gujarat, where it has been a kitchen staple for generations. Known for its deep-fried snacks or “farsan” such as dhokla, fafda, and ganthiya, Gujarat relies on the high smoke point of groundnut oil for frying.

In fact, during festivals like Diwali, homes across the state are filled with the aroma of snacks being deep-fried in this golden oil. Using cold pressed groundnut oil ensures these treats not only taste better but are also easier to digest due to the absence of chemical processing.

Maharashtra – Flavors of the Konkan

Maharashtrian cuisine, particularly along the Konkan coast, beautifully blends the flavors of coconut, kokum, and spices. But in the interiors—especially in Vidarbha and Marathwada—groundnut oil is a hero ingredient. In dishes like Zunka Bhakar, Thecha, and Pithla, the use of groundnut oil enhances authenticity.

It’s also commonly used in bhajis (pakoras) and for tempering dals and sabzis, proving its versatility across cooking methods.

Northern India: A Tradition Rekindled

Although mustard oil dominates Northern Indian kitchens, especially in states like Punjab and UP, groundnut oil has carved out a niche. In traditional Rajasthani cooking, where richness is celebrated, groundnut oil is sometimes used to cook heavy dishes like dal baati churma and gatte ki sabzi.

With increasing awareness of health and sustainability, more households are returning to cold pressed groundnut oil as a chemical-free, nutrient-rich alternative to refined oils. In fact, urban home cooks are now integrating this oil into their paratha dough, gravies, and even tadkas for a wholesome, earthy flavor.

Eastern India: Understated Yet Present

Groundnut oil is not as prominently used in the eastern states, where mustard oil is king, but it does find its way into Bengali, Odia, and Assamese kitchens in more subtle ways. For instance:

• In Bengali cuisine, it is often used for frying luchi (deep-fried flatbread) or shingara (samosas), where a neutral oil is preferred over pungent mustard oil.
  

• In Odisha, chakuli pitha (rice pancakes) and dalma (a lentil-vegetable dish) can be enhanced using groundnut oil for tempering.
  
  

As more people in these regions explore alternative, heart-healthy oils, groundnut cooking oil is gaining popularity for everyday use.

African and Southeast Asian Connections

Beyond India, groundnut oil is a staple in African and Southeast Asian cuisines. In countries like Nigeria and Ghana, it's used to cook jollof rice, egusi soup, and fried plantains. In Thai and Vietnamese cuisine, groundnut oil is appreciated for its clean taste and ability to cook vegetables and meats without overpowering spices or herbs.

It’s this global presence that makes groundnut oil not just a regional favorite but a worldwide kitchen essential.

How to Choose the Right Groundnut Oil

When buying groundnut oil, especially for traditional or health-focused cooking, consider the following tips:

• Go for cold-pressed: It preserves nutrients and has a fuller flavor.

• Check the label: Look for oils without added preservatives or chemicals.

• Smell and color: Authentic cold pressed oil has a pleasant, nutty aroma and a golden hue.

Whether you’re frying, roasting, or tempering, cold pressed groundnut oil is your ticket to authentic taste and nutrition.

Final Thoughts

From the spice-laden gravies of Chettinad to the crispy delights of Gujarat, groundnut oil is more than just a cooking medium—it’s a flavor powerhouse with a rich cultural legacy. With growing interest in traditional, healthy cooking, this oil is seeing a well-deserved resurgence.

If you haven’t yet explored the world of groundnut cooking oil, there’s no better time to bring its richness to your kitchen. Whether you're recreating a family recipe or trying a new regional dish, a splash of cold pressed groundnut oil can make all the difference.