Cold Pressed Oil delivered to Belagavi

Belagavi cooks in two languages. A kitchen here will make jolada rotti and ennegayi one evening and thalipeeth or usal the next, and the border with Maharashtra shows up in the food long before it shows up on a map. Both traditions lean on oils that most national brands have quietly stopped making. We deliver unrefined, wood pressed niger, safflower, groundnut, sesame, sunflower and coconut oil — plus deepam oil for the lamp — to Belagavi city and across the district, including Chikkodi, Gokak, Athani, Nippani, Bailhongal, Saundatti, Ramdurg, Raibag, Hukkeri and Khanapur.

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Which oil suits which Belagavi dish

Jolada rotti with ennegayi: the stuffed brinjal is where niger oil (huchchellu enne) earns its place. Its roasted, slightly bitter note is what the dry masala is built around, and groundnut oil will not stand in for it.
Shenga and huchchellu chutney pudi: the dry chutney powders eaten with rotti take a spoon of oil at the table. Niger or safflower oil (kusube enne) is the traditional pour; safflower is the milder of the two.
Zunka, pithla and thalipeeth: the Marathi-influenced side of the Belagavi kitchen. Safflower or groundnut oil (kadalekai enne) for the tempering, groundnut for shallow-frying thalipeeth on the tava.
Usal, misal and the evening fry: long frying wants a heat-stable oil. Groundnut is the usual choice for bhajji, bonda and vada; coconut oil (kobbari enne) works just as well if you like what it leaves behind.
Chitranna, vangi bath and pickles: sesame oil (ellenne) for the gojju and for any pickle you intend to keep.
Everyday light cooking: sunflower oil when you want the dish to taste of the dish and not of the oil.

Belagavi's two famous sweets need no help from us — kunda is a milk sweet and mandige is made with ghee — but the savoury half of the table is where an unrefined oil changes what you taste.

Popular with Belagavi households

Niger and safflower oil in 5 L and 15 L for families who cook North Karnataka food daily and are tired of hunting for them. The 15 L tin works out at the same rate per litre as the 5 L, so buy the size you will finish while it is fresh rather than the biggest one.
Groundnut oil for frying and everyday cooking, in 500 ml up to 15 L.
Deepam oil for daily lamps, Deepavali and Karthika masa.
Castor oil (haralenne) for hair and skin.

Delivery to Belagavi

We deliver to Tilakwadi, Shahapur, Camp, Vadgaon, Angol, Hindwadi and the rest of Belagavi city, and to serviceable pin codes across the district — Chikkodi, Nippani, Gokak, Athani, Bailhongal, Saundatti, Ramdurg, Raibag, Hukkeri, Mudalgi, Kittur and Khanapur included. Orders are packed in 2–3 business days, then you choose the speed at checkout: free delivery (7–14 business days), standard for ₹49 (3–7 business days) or express for ₹99 (1–3 business days). All orders are prepaid.

Check us before you buy

Chennamma Ajji is FSSAI licensed — licence no. 1122632300006, which you can verify yourself on the FoSCoS portal — and rated 4.65 out of 5 across more than 8,600 customer reviews. Every oil is mechanically pressed at low temperature from seed bought directly from Karnataka farmers, with no hexane, no bleaching, no deodorising and no preservatives. You can read exactly how it is made, how a wooden gaana actually works, how to test any oil at home and how to store it so it does not go rancid. Unrefined oil looks darker, smells stronger and settles a little at the bottom — that is what it is supposed to do.

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Frequently asked questions

Do you deliver to Chikkodi, Nippani, Gokak and Athani?

Yes. We deliver to serviceable pin codes across Belagavi district, including Chikkodi, Nippani, Gokak, Athani, Bailhongal, Saundatti, Ramdurg, Raibag, Hukkeri and Khanapur. Enter your pin code at checkout to confirm.

Do you sell niger oil (huchchellu enne) and safflower oil (kusube enne)?

Both are part of our regular range, in 500 ml, 1 L, 5 L, 5 L steel can and 15 L tin. They are the two oils North Karnataka kitchens ask for most and the two that national brands are least likely to stock.

Which oil should I use for ennegayi?

Niger oil is the traditional choice in this part of Karnataka, with safflower oil as the milder alternative. Groundnut oil will work but will not give you the flavour the masala was built for.