{"title":"VKS","description":"\u003cp\u003eVKS is a label we carry for pure sesame oil, the gingelly oil that Tamil, Telugu and Sri Lankan Tamil cooks treat as their main cooking fat. The brand is on our shelf in the large-format container, which tells you who it is for: families who fry and temper with sesame oil daily, and caterers who get through it fast.\u003c\/p\u003e\u003cp\u003eOur VKS line sits in the \u003ca href=\"\/collections\/gingelly-sesame-oil\"\u003egingelly (sesame) oil\u003c\/a\u003e collection, part of \u003ca href=\"\/collections\/oils-and-ghee\"\u003eoils and ghee\u003c\/a\u003e. Because it is the bulk size, it pairs well with a smaller kitchen bottle that you refill as you go, so the main stock stays sealed and fresh.\u003c\/p\u003e\u003cp\u003eIn Tamil Nadu it is the oil for puli kuzhambu, vatha kuzhambu and ellu sadam, and for frying murukku and seedai for Krishna Jayanthi. Sri Lankan Tamil cooks use it for tempering dhal curry and for frying vadai, and Andhra cooks rely on it for gongura and avakaya pickles, where a thick layer of oil protects the fruit for months. A drizzle over hot rice with podi is a meal in itself on a busy night.\u003c\/p\u003e\u003cp\u003eStore the large container in a cool, dark place with the cap tight, and decant a week or two of oil at a time into a clean bottle by the stove. If the oil smells sharp or paint-like, it has gone rancid and should not be used. To compare sesame oils, browse the \u003ca href=\"\/collections\/uzhavan\"\u003eUzhavan\u003c\/a\u003e shelf and our \u003ca href=\"\/collections\/groundnut-oil\"\u003egroundnut oil\u003c\/a\u003e collection.\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-vks.png?v=1790847721","url":"https:\/\/chandrastores.co.uk\/collections\/vks.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}