Sesame (nallennai): for depth
Use it for tamarind-based gravies like kara kuzhambu and vatha kuzhambu, for pickles, and with idli podi. Its deep flavour stands up to strong spices and sourness.
Groundnut (kadalai ennai): for heat
The everyday workhorse for frying bajji, vadai and murukku, and for daily poriyal and kootu. It handles high heat well and has a pleasant nutty note.
Coconut (thengai ennai): for fragrance
Use it for tempering chutneys, avial, thoran and Kerala-style dishes, where you want a light, sweet coconut aroma. It also doubles as a hair and skin oil.
A simple way to start
Keep groundnut oil for daily cooking and frying, sesame oil for kuzhambu and podi, and a small bottle of coconut oil for tempering and hair care. Rotating oils also adds variety to your diet.
