Why Make Groundnut Oil at Home?

Peanut oil, also known as groundnut oil, kadalai ennai (Tamil), or shenga yenne (Kannada), is valued for its natural aroma, rich flavor, and nutritional benefits. Making it at home ensures it’s pure, chemical-free, and unrefined. Store-bought oils may contain preservatives, deodorizers, or bleaching agents that reduce quality. Homemade oil gives you full control over raw materials and processing.

Health Benefits of Homemade Cold-Pressed Groundnut Oil

• Rich in Vitamin E: Acts as a natural antioxidant that supports skin health.
• Heart-friendly fats: Contains monounsaturated and polyunsaturated fats that help maintain cholesterol levels.
• Anti-inflammatory: Cold-pressing retains plant compounds that reduce inflammation.
• High smoke point: Suitable for deep frying, sautéing, and Indian tadkas without losing nutrients.
• No chemical residues: 100% pure when made traditionally.

Ingredients & Equipment Needed

Ingredients

• High-quality raw peanuts (sun-dried preferred)
• Clean drinking water (for optional washing)

Equipment

• Wooden ghani/marachekku (traditional cold press)
• Hand-crank or motorized oil expeller
• Fine muslin cloth for filtering
• Glass or stainless steel storage containers

Step-by-Step Process to Make Pure Groundnut Oil at Home

Step 1: Select & Clean the Peanuts

Choose high-quality, organic peanuts. Remove stones, dirt, and damaged nuts. If needed, rinse them lightly and let them dry completely under sunlight.

Step 2: Sun-Dry for Flavor & Shelf Life

Spread peanuts on a clean mat and sun-dry for 2–3 days. This reduces moisture, enhances oil yield, and prevents rancidity.

Step 3: Roast Lightly (Optional)

Some prefer roasting peanuts lightly before pressing to enhance aroma. Keep roasting at low heat to avoid nutrient loss.

Step 4: Cold Pressing

Load peanuts into a wooden ghani or mechanical expeller running at a slow speed (10–15 RPM). The slow grinding prevents heat buildup, preserving nutrients.

Step 5: Filtering

Filter the extracted oil using a muslin cloth. Avoid chemical filtration; natural sediment settling retains nutrients.

Step 6: Storing the Oil

Store in clean, airtight glass or stainless-steel containers away from sunlight. Let the oil rest for a week before using to allow natural sedimentation.

Tips for Making Long-Lasting Groundnut Oil

• Always use sun-dried peanuts.
• Do not overheat during roasting or pressing.
• Store away from moisture and light.
• Consume within 6–8 months for best quality.

Common Mistakes to Avoid

• Using peanuts with moisture → causes fungal growth.
• High-speed pressing → generates heat, reducing nutrients.
• Using plastic containers → may leach harmful chemicals.

FAQs – How to Make Peanut Oil at Home

1. Can I make groundnut oil without a machine?

Yes, by manually pounding peanuts and squeezing them, but yield is low. A hand-crank expeller is more efficient.

2. Is cold-pressed oil healthier than refined oil?

Absolutely. Cold-pressed oil retains natural antioxidants, vitamins, and flavor, unlike refined oil which undergoes chemical treatment.

3. How long can homemade peanut oil last?

If stored properly in a cool, dark place, it can last 6–8 months without spoilage.

4. Do I need to refrigerate homemade peanut oil?

Not necessary, but refrigeration can extend freshness in hot climates.