Jaggery Added
Karuppatti Chekku Nallennai
கருப்பட்டி செக்கு நல்லெண்ணெய் · Cold Pressed Gingelly Oil – Palm Jaggery Added
Sesame seeds pressed with Palm Jaggery (karuppatti) in the traditional chekku method – deep amber colour, rich aroma and a mellow, rounded taste.
₹85₹9511% OFF
Pack size
SKU: KARUPP-200ML · Ships from Madurai in 1–2 working days · Free shipping above ₹1,999
Cold pressed
Zero chemicals
FSSAI licensed
Pan-India delivery
In the traditional chekku method, a small quantity of Palm Jaggery (karuppatti) is added to the sesame seeds while pressing. The jaggery binds the fine particles of the crushed seed, helps the oil separate cleanly and gives nallennai its signature deep amber colour and mellow, rounded aroma.
This is how nallennai was pressed in Tamil villages for generations. Our Karuppatti Chekku Nallennai follows the same recipe – sesame seeds, Palm Jaggery and the slow turn of the chekku. Nothing else.
- Traditional karuppatti pressing – no chemical processing
- Palm Jaggery added, as in the village chekku
- Naturally rich in sesamol, sesamin and vitamin E
- Deep colour and aroma for cooking, pickles and festive dishes
- Zero preservatives, paraffin wax or argemone oil
- Everyday cooking, tempering and drizzling on idli podi
- Pickles (oorugai), kuzhambu and poriyal
- Traditional sweets and festive cooking
- Weekly oil bath (ennai kuliyal)
Questions about this product
What does “cold pressed” or “chekku” oil mean?
Chekku oil is pressed in a traditional wooden press (chekku / ghani) that rotates slowly. The temperature stays well below 50°C, so the oil keeps its natural aroma, colour, vitamin E and antioxidants. Refined oils are extracted with heat and solvents, then bleached and deodorised.
Wood press vs iron press – what is the difference?
A wood press (marachekku) crushes the seeds with a wooden pestle that turns slowly, so the oil stays cool – below about 45–50°C – and keeps its natural aroma, colour, vitamin E and antioxidants. An iron press (rotary or expeller) uses a metal drum or screw that runs much faster; the friction heats the seeds and the oil. It gives a higher yield, but the heat dulls the aroma and can reduce heat-sensitive nutrients. All our oils are pressed slowly in the chekku, never in a high-speed steel expeller.
Why is your oil darker / cloudier than supermarket oil?
Because it is unrefined. Natural colour, aroma and a little sediment at the bottom are signs of pure cold pressed oil. Refined oils are bleached and filtered to look clear. Let the bottle stand and use the oil from the top, or shake it – both are fine.
Do you add anything to the oil?
No. Our oils contain only the seed or nut they are pressed from. In Karuppatti Chekku Nallennai a small amount of Palm Jaggery is added during pressing, in the traditional way. There are zero chemicals, paraffin wax, argemone oil or preservatives. Our FSSAI licence number is printed on every label.
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