I assume that you want to cook, but you are too puzzled to chose from the the number of oil collection! If you are wondering…which oil to use, while making an Indian dish; you have come to the right place. Here is a complete fool-proof Guide to Indian cooking.

Technically you can use any cooking oil for your recipes, however to bring the right flavor of an authentic dish, you need to do little homework.

Sesame Oil: Popularly used in South Indian dishes, whether it be smearing the idly laddles or spraying over crispy dosas, its aroma makes one go crazy for a quick bite! One can generously use it on a variety of dishes like ‘Vatha Kuzhambu, ‘Puliyodarai, or while seasoning a variety rice (that includes – tomato rice, lemon rice, curd rice etc). It also goes well with Idly Milagai podi and Paruppu podi.

Ghee: Ghee is considered as one of the auspicious oil in India, it is traditionally used in preparing festival goodies. In fact, as far as I know…almost, all the Indian sweetmeats are prepared with ghee. Besides, it can be used as a tempering medium for a number of dishes like, Sambar (Kalyana Sambar and Araithu vitta sambar), Dhall, Keerai Masiyal and Kara Kuzhambu. You can achieve best results, when you choose to use it on rice dishes like Pongal, Pilaf, Biriyani etc. One can also drizzle a little on pulkah rotis and chappathis. You know, what I mean…right?!

Peanut Oil: Peanut oil is a great oil for frying in high temperatures. Planning to deep fry vadas, pakoras, chicken, kebabs…just go for it. It does the rest of the job, and your fried food will be more appealing than ever. You can also use it for pan-frying, for example: fish fillets can be braised in this oil, which leaves an unsurpassed taste.

Coconut Oil: Recently, West is showing some attention to this flavorful tropical oil. Health columnists keep praising its health benefits on the other hand. In India, especially in South…more specifically in the states of Kerala and Tamil Nadu, many recipes calls for this oil. Sure, it has its own unique kick to the dish. I commonly use them in vegetables stir-fries like thoran, poriyal, kootu, olan, kerala stew and sometimes in the coconut based pilafs too. Its a wonderful addition to your otherwise regular foods. And, am positive you all will fall for it too.

Note It becomes super-solid during cold-winter, don’t panic. You can melt it down within few seconds in a microwave or stove-top method is just fine too. Always use low-medium heat for melting oils. Here, coconut oil’s boiling point is too low…so do not leave it unattended, it may end up in flames. And its bit smoky too, please turn on your vent, before you intend to heat. Needless to say…be cautious while you choose to deep-fry anything in this oil. I never did deep-frying goodies in them…but was awe-stuck seeing those professional chips makers from Kerala do it with amazing ease. Although am bit skeptical [as I already encountered two fire accidents in my home. ]

Mustard Oil: If you love pungent flavor, make a checklist on this oil. Though am not really gaga for it, I do…however, enjoy using them in preparing North Indian style dishes, such as…achaar(pickles ) and for parathas (flat breads). I lived in North India and am very much used to this pungent oil. If you are from South India, it may take some time to acquire a taste for it. For beginners, you can safely opt them for many North Indian curries and subzis. Bengali fish curries are richly flavorful with the help of this humble oil. Too good, irresistible in my opinion.

Toasted Sesame Oil For Chinese fried rice and Chinese style vegetable stir-fries. That’s it, I haven’t played with this ingredient, much.

Castor Oil:  I don’t have a much hand’s on experience with this oil…never really did any free-style cooking with it! However, Ayurveda vouches for it.  Ayurveda, the ancient Indian medical compendium mentions about this oil’s properties as coolant and laxative. In India, people use it to induce labor. There is a superstition that this oil can promote eye lash growth, although there is no supporting scientific evidence to that. Well, it is rarely used in culinary. My mother uses them for making vadagam (tempering spices) and a tiny bit of it in Madras Kara Kuzhambu. A teeny bit or more in idly batter; I believe it can make the idlies go fluffy…fully blown up. I love that idea very much.

Olive Oil: One of the healthiest oil and many people are replacing it for everyday cooking, where the other choices are abundant too. I can’t deny its goodness and the benefits it could unleash…its a wonderful choice. There are different varieties of olive oils, like…extra virgin, virgin, extra light, and refined. Extra virgin olive oil is the most common of those used, which happens to be the first grade-cold pressed, I suppose. And its really very flavorful, worth trying.  It can be liberally used in salads, I personally like them for sauteing vegetables like broccoli, Brussels’s sprouts, cabbage, kale and collard greens. It can be served up in very many Indian dishes too, as a dip for idli milagai podi or paruppu podi. Just go gaga over it.

Butter: If you are a NRI (Non Resident Indian) and you crave for Indian food…sometimes, its hard to procure all  the necessary ingredients for cooking. I have slowly come to appreciate butter so much. It just saves a lot of time than to track for a quality ghee in the Desi stores. Especially for people like me, who happen to live in the deep woods, a true country side of America! I don’t make that special trip to the Indian grocery store for ghee, anymore! Oh yeah, I happily substituted it with butter. You should try that too.  Anyway…for the aroma factor, butter can be paired with asparagus, chicken and breads (including Indian flat breads).  Now, don’t look at me like that, I said they are only a good substitute for Desi ghee, not exactly a replica for ghee.

Safflower oil is the ‘The most ultra-good oil that I know, so you can slowly move your horizon of baking, cooking with this oil. Although this oil doesn’t have an unique property when it comes to aroma or flavor, but definitely its a healthy option to make. Feel free to use them in frying, baking, cooking, sauteing or stir-frying. I love it.

I don’t have much saying for Canola, Sunflower, Corn and Vegetable Oil. I just buy them frequently and leave them slashed in my cupboard. Of course I use them in regular day-to-day cooking. However, haven’t yet rooted for it!!!

For Health Nuts Here is a Goodness Quotient!

Safflower > Corn Oil > Canola > Sunflower Oil > Vegetable Oil

Storing Oil  All oils remain liquid when kept at room temperature so it is best to store oil in a dark, dry place, such as your pantry. The shelf life of most other oils after opened is usually six-eight months.

Disposal Another important fact to note is please discard the fried oil, do not re-use the. And again, properly discard used cooking oil. It should never be poured down your kitchen sink. Oil can block the pipes. The best way to discard of it is to pour it into a leak-proof container and discard it with the rest of your garbage.