Garlic Sesame Oil
A fragrant, nutty infused oil made by gently heating sesame oil with fresh garlic and dried red chilies. Perfect for mixing with idli podi or as a flavorful finishing oil for stir-fries and noodles.
For 16 servings
Prepare Aromatics (5 mins)
- Peel the 12 large garlic cloves and ensure they are completely dry. Slice them thinly and evenly.
- Break the 3 dried red chilies in half. You can shake out and discard some seeds for a milder heat.
Heat the Oil (2 mins)
- Pour 1 cup of gingelly oil into a small, heavy-bottomed saucepan or tadka pan.
- Place the pan over the lowest possible heat. Allow the oil to warm up gently for about 2 minutes. Do not let it smoke.
Infuse the Garlic (5-7 mins)
- Carefully add the sliced garlic to the warm oil. You should see gentle, tiny bubbles forming around the garlic.
- Let the garlic infuse slowly, stirring occasionally, for 5-7 minutes. The key is to cook it low and slow until the slices turn a pale golden color and become crisp. Avoid browning them.
Add Chilies and Spices (1 min)
- Once the garlic is light golden, add the broken red chilies to the pan. Cook for another 30-60 seconds until they darken slightly and become fragrant.
- Turn off the heat. The residual heat will continue to cook the ingredients. Immediately stir in 0.25 tsp of hing and 0.25 tsp of salt.
Cool and Store
- Allow the oil to cool completely in the saucepan. The flavors will deepen as it cools.
- Once at room temperature, transfer the oil, along with the garlic and chilies, to a clean, dry, airtight glass jar.
- For safety, store in the refrigerator and use within 2-3 weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is maintaining low heat. If the garlic burns, the oil will become bitter and unusable.
- 2Ensure your garlic slices are completely dry before adding them to the oil to prevent dangerous splattering.
- 3For a clearer oil, you can strain out the garlic and chili pieces after cooling. This also extends its shelf life at room temperature.
- 4This oil is the classic accompaniment for idli podi (gunpowder). Mix a teaspoon of oil with a tablespoon of podi to form a paste for dipping idlis and dosas.
- 5Use a small, heavy-bottomed pan to ensure even heat distribution and prevent hot spots.
- 6Due to the use of fresh garlic, it's safest to refrigerate the oil to prevent the risk of botulism. Use a clean, dry spoon for every use.
Adapt it for your goals.
Add Curry Leaves
Add a sprig of fresh curry leaves along with the red chilies for an extra layer of South Indian flavor. Ensure the leaves are completely dry before adding.
Spiced VersionSpiced Version
Add 1/4 teaspoon of mustard seeds to the oil at the beginning. Let them splutter before adding the garlic for a pungent kick.
Milder FlavorMilder Flavor
Instead of slicing the garlic, lightly crush the whole cloves. This will result in a more subtle, less intense garlic infusion.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Sesame oil is high in polyunsaturated and monounsaturated fats (like omega-6 fatty acids), which are known to help reduce bad cholesterol levels (LDL) and support overall cardiovascular health.
Potent Anti-Inflammatory Properties
Garlic is renowned for its active compound, allicin, which has powerful anti-inflammatory and antioxidant effects. Regular consumption can help the body combat chronic inflammation and oxidative stress.
Contains Powerful Antioxidants
Both sesame oil (containing sesamol and sesaminol) and garlic are excellent sources of antioxidants. These compounds help protect your body's cells from damage caused by free radicals, which contributes to aging and various diseases.
Frequently asked questions
One serving of approximately 1 tablespoon contains around 122 calories, primarily from the fat in the sesame oil.