The revival of Urukku Velichenna: a South Indian oil you need to know about

If you’ve ever been to a traditional South Indian kitchen, you’ve probably seen the thick golden liquid simmering in a brass jar or heard stories about it being passed down through generations. That, my friend, is Urukku Velichenna, the OG coconut oil. Not to be confused with the virgin coconut oil on supermarket shelves, this traditional hot-pressed version has long been a fixture in South Indian kitchens. It’s used for everything from cooking to baby massages, and for good reason.

What is Urukku Velichenna?
Think of Urukku Velichenna as the coconut oil that went on a flavour pilgrimage. This is not your usual cold-pressed, no-heat deal. It’s made the traditional way: heating coconut milk (or sometimes grated coconut) until it’s reduced to oil. The magic happens when the water evaporates, leaving behind rich, golden oil full of flavour and goodness. The oil becomes more aromatic, roasted, and packed with nutrients that make it ideal for cooking, skincare, and even pampering your baby.

Why is Urukku Velichenna so good?
Urukku Velichenna has a roasted, nutty flavour that adds depth to your food. Whether you’re making a curry or frying crispy dosas, this oil brings a richness you just won’t get from cold-pressed oil. But it’s not just about the flavour. This oil is packed with healthy fats, especially lauric acid, which can help boost immunity, improve digestion, and even keep your skin looking fresh.

But the best part? It's a natural remedy in many households. It’s used for everything from massaging babies to moisturising your skin after a long day. It’s like a Swiss Army knife, but for oils.

How is it different from virgin coconut oil?
Now, let’s clear the air. Urukku Velichenna and virgin coconut oil are not the same thing, even though they both come from coconuts. The key difference lies in the process. Virgin coconut oil is made using a cold-pressing method, which keeps the coconut flavour subtle and the nutrients intact. It’s perfect for low-heat cooking or using as a natural moisturiser.

On the other hand, Urukku Velichenna is made using heat. The coconut milk or grated coconut is slow-cooked, and the water is evaporated until only the oil remains. This gives the oil a deep, roasted coconut flavour and a more intense aroma. It’s perfect for high-heat cooking and gives a robust, full-bodied flavour to dishes.

So, if you're looking for a more neutral coconut oil for smoothies or salads, go for virgin coconut oil. But if you want a bold, traditional taste for curries, stir-fries, or even a baby massage, Urukku Velichenna is your best bet.

Recipe: How to make urukku velichenna at home
If you’re ready to bring this liquid gold into your own kitchen, here's how you can make it at home with minimal fuss.

Ingredients
2-3 mature coconuts (preferably fresh, not dried)
Warm water
Cheesecloth or a clean cloth
A heavy-bottomed pan or wok

Preparation
Crack open the coconuts and scrape out the white flesh
Grate it finely or chop it into chunks for easier grinding
Place the grated coconut into a blender with warm water
Blend until you get a thick coconut milk-like consistency
Wrap the blended coconut in a cheesecloth or clean cloth, and squeeze out the coconut milk into a bowl. This is your base
Transfer the coconut milk into a heavy-bottomed pan or wok
Slowly cook it over medium heat
Keep stirring to prevent it from burning
As the water evaporates, you’ll notice the oil separating from the solids
This can take anywhere from 30 minutes to an hour, so be patient
Once the water has evaporated and the oil has separated, strain the oil into a clean jar
Be careful of the hot liquid, and let it cool completely before storing
Store your Urukku Velichenna in a cool, dark place. It should last for several months.