A warm hello to all my adorable angels,
I had promised long back to share my mom’s recipe for preparing really beneficial home-made oil that has been the secret to good, strong hair of my family. In fact, I suppose, because of this oil, my mom never got a single grey hair till she was 45 years of age and today even at the age of 61 years, her hair is comparatively more healthy than all my masis (aunts) and many other women of her age.
Winters are approaching and most of the ingredients for this oil are available in their best quality in winters and therefore, I believed, this is just the right time to share the recipe so that whoever wishes to, can go ahead and prepare this miracle oil. I am currently sharing the number of ingredients required for preparing around 3 litres of oil as this oil can be stocked for the entire year or more and also personally suggest that this quantity would ideally be a better option than putting in so much effort for a small quantity.
We essentially need
2 big steel vessels (approx. size of 5 litres or more)
1 small steel vessel (approx. size of 1-2 litres)
1 big steel spoon
1 old cotton/malmal dupatta.
Apart from these basic things, we need the below-mentioned ingredients.
Note: Ayurvedic stores especially sell an oil masala packet that includes most of the ingredients mentioned below in powder form (I have indicated which ones). It is usually easily available and good enough instead of purchasing them individually. For a quantity of either 2-3 litres of oil preparation, 1 packet of this oil masala is sufficient. I have, however, also mentioned the quantity required for each ingredient, in case one wishes to purchase the components of the oil masala individually. On the other hand, if you are purchasing the oil masala packet, then, needless to say, you can skip adding the components of the oil masala packet separately.
Ingredient Name and Quantity
Coconut Oil â€“ 3 litres
Almond Oil â€“ 250 ml bottle
Amla (Indian Gooseberry) â€“ 1 kg.
Aritha â€“ approx. 50 gms. (part of oil masala packet)
Ashwagandha â€“ approx. 50 gms. (part of oil masala packet)
Bahera / Vibhitaka â€“ approx. 50 gms. (part of oil masala packet)
Bringaraj â€“ approx. 50 gms. (part of oil masala packet)
Haritaki / Harad (optional) â€“ 1-2 pieces (part of oil masala packet)
Jatamansi â€“ approx. 10 gms. (part of oil masala packet)
Shankhpushpi â€“ approx. 10 gms. (part of oil masala packet)
Shatavari â€“ approx. 10 gms. (part of oil masala packet)
Fresh Brahmi â€“ approx. 100 gms. (1 judi)
Curry Leaves (optional) â€“ approx. 10 gms.
Fresh Henna â€“ 1 judi (a little ‘plus-minus’ quantity is okay)
Fresh/Dry Neem â€“ approx. 10 gms.
Methi / Fenugreek â€“ approx. 10 gms.
Hibiscus â€“ 12-15 nos.
Real (original) rose petals â€“ 1 big bowlful (These look exactly / similar to the reference picture. They are available in special floral markets, so don’t end up buying roses from a local florist and adding it’s petals as they will do no good)
Camphor â€“ 1 small dibbi (especially sold for adding to oil)
- Take all of theÂ coconut oil in a really big (heat-resistant) steel/ aluminium/ brass vessel.
- Pour the oil masala packet in aÂ little amount of water for it to get mixed in the oil easily and pour this wet mixture into the coconut oil. This is done so that the powder gets easily mixed in the oil rather than forming lumps in it. For those who choose to add individual oil masala ingredients instead of the powdered masala, just add all that dry masala directly into the oil.
- Grate all the amlas and add those to the coconut oil.
- Take all the fresh green leaves (without stem), i.e. Brahmi, Curry Leaves, Henna, Neem and Tulsi, wash them, semi-dry them (by letting off water from them after washing) and add them to the coconut oil.
- Add methi/ fenugreek to the coconut oil.
- Add hibiscus (without its stem) and rose petals into the coconut oil. No need to wash them.
- The mixture created by following Step 1 â€“ 6 needs to be covered with a lid and kept that way for around 3 days. At some regular intervals during these 3 days, we need to keep stirring the mixture with a big spoon so that the benefit of each ingredient gets infused properly in the oil. (Note: The vessel for the entire mixture should be big enough for the entire mixture to not be filled to the rim. There has to be sufficient space/level for the mixture to later rise when we keep it to boil on the 4th day)
- On the 4th day, put this vessel with the mixture on gas and follow the below-mentioned pattern:
- First, boil it on a fast flame till the oil starts rising on reaching its boiling point. We need to keep stirring and need to be careful that hot oil doesn’t rise completely and spill out of the vessel. When the oil starts rising, make the flame slow.
- We will see a distinct water layer on the oil. This water is because of amla added to the oil. The entire mixture needs to be boiled till this layer of water goes away and the time for this to happen can be anywhere around 2-3 hours. We do not need to keep standing for 2-3 hours while it’s boiling and can get back to other chores but at some regular intervals, we need to keep stirring and checking the mixture. Leave the big spoon in the mixture itself while it’s boiling on slow flame so that the mixture has less chances of rising and spilling out of the vessel.
- After the water-layer has gone off completely and all we are left with is the oil with the mixture in it, switch off the flame and allow the oil mixture to cool down completely. Needless to say, no need to cover the vessel with a lid.
- Now take another big vessel and a big muslin cloth or an old cotton/malmal dupatta. The dupatta (cloth) acts as a sieve. Pour the oil mixture into the new vessel through the dupatta so that only filtered oil is collected into the new vessel. After the entire oil is poured out into the other vessel, we can gently press the dupatta with filtered components so that any oil absorbed by them also seeps out through the cloth into the vessel.
- Now take the dupatta with the filtered components and tie it in the form of a ‘potli’ to a low railing or a table-support (depending on what’s available in your house) and place a small vessel below it to collect any remaining oil. I am sharing a reference image below to indicate what I mean. The image, however, should not be mistakened for the colour of oil or anything as it is only a reference image of how oil needs to be seeped off from the components in the dupatta. Give it a day to collect any amount of oil possibly seeping out of it. We can also gently press it whenever we want to enable the oil to seep out. Add the oil collected in the small vessel to the rest of the oil in the big vessel.
- Now add camphor and almond oil to the oil in the big vessel and mix it using a spoon. The home-made oil rich with multiple benefits for your hair is now ready. It will be deep, dark green in colour and can appear close to blackish green in a bottle. It can be safely stocked for a year or more. Fill it up in container(/s).
Though the process may seem elaborate or tough, it isn’t that tough for those who are comfortable with basic cooking and there are very few chances for someone to go wrong as all ingredients are required to be added in approximate quantities. It may be a little time-consuming but apart from the first boiling step, it doesn’t require constant attention and so is easy to follow. Nevertheless, it is oil, so though the process isn’t super-scary, I request all to be cautious while it boils mainly for not allowing it to spill out of the vessel when it is boiling.
For those, who live in Mumbai, all the green leaves, amlas and flowers can be easily available from Dadar market. For other cities, I request and invite inputs for suggesting the places from your pretty-selves.
In case, you need inputs from my end in terms of alternate quantity or anything else, surely let me know and I’ll consult my mom and respond.
So, pretty women, try it out and bless yourself with beautiful, healthy hair.
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