Eddhu Ganuga Nune - The Ancient Way of Extracting Oil

In a world of factory processed oils, we bring you Palli Oil made the way your grandparents knew it extracted by bulls walking in slow, steady circles around a traditional wooden ganuga (oil press). No motors. No machines. No shortcuts. Just nature's own pace.

How we extract our oil

Our palli oil begins with carefully sourced, sun dried groundnuts loaded into a large wooden ganuga a centuries old stone and wood press. A bull is yoked to the press and walks in slow circles, turning the wooden pestle. This gentle rotation crushes the groundnuts at room temperature, allowing the oil to flow out naturally.

• Process runs at low speed no heat is generated
• No solvents, no hexane, no chemicals at any stage
• Simply filtered and bottled nothing added, nothing removed
• One session takes several hours every litre is precious

The science — why low heat matters

Most commercial oils are extracted using high-heat pressing or chemical solvents. Heat above 50°C destroys heat-sensitive nutrients, and chemical refining involves bleaching and deodorising — stripping the oil of its colour, smell, and natural goodness.

Our bull-churned process stays well below 30°C throughout preserving the oil's natural Vitamin E, polyphenols, golden colour, and deep nutty aroma. What you get in the bottle is exactly what came out of the groundnut.

Uses:

• Tempering - brings out the full flavour of mustard seeds, curry leaves & dried chillies
• Deep frying 
• Stir frying of vegetables
• Andhra avakaya (mango pickle)  traditionally made only with ganuga palli oil
• Marinades for meat and fish
• A spoonful stirred into hot rice
• External use — skin and hair nourishment

How we compare to market oils:

1 Litre  |  2 Litres  |  5 Litres  |  10 Litres  |  15 Litres

From our ganuga to your kitchen — pure, natural, and made with purpose.