Making this oil takes minimal effort, though you’ll want to let everything simmer gently to extract all the goodness.
Step 1: Prep the seeds
Place a small saucepan on the stove and pour in the coconut oil. Lightly crush the methi and kalonji seeds using a mortar and pestle before adding them inโthis breaks their outer shell and releases their essential oils into the base.
Step 2: Add the botanicals
Drop in the dried amla pieces and fresh curry leaves. Keep your stove set to the lowest flame setting so the ingredients warm up gradually without burning.
Step 3: Gentle infusion
Let the mixture low-simmer for about 10 to 15 minutes. Watch it closelyโyou want the oil to gently warm, not smoke or scorch the herbs. The curry leaves will turn crisp, and your kitchen will fill with an earthy, aromatic scent.
Step 4: Cool and strain
Turn off the heat and let the pan sit until the oil cools down completely. Pour the infused mixture through a clean, bone-dry muslin cloth or a fine mesh strainer into a bowl.
Step 5: The final blend
Once your infused coconut base is fully cool, stir in the thick castor oil until smooth. Transfer the finished blend into a clean, completely dry glass jar or bottle.
Keep it stored in a cool, dark cupboard. Since this homemade batch doesn’t contain synthetic preservatives, make smaller quantities, keep water out of the jar, and throw it out if you notice any off smell or color changes.