By blending pure coconut oil with cheaper alternatives such as palm oil, paraffin, or even mineral oil, they flood the markets with adulterated products that look and smell deceptively similar to the real thing.
Published Sep 03, 2025 | 11:21 AM ⚊ Updated Sep 03, 2025 | 11:21 AM
Onam Sadya. (iStock)
Synopsis: Ahead of Onam, a troubling concern overshadows the festive spirit. Reports from Kerala reveal that tonnes of adulterated coconut oil have been discovered, not meant for local kitchens, but for distribution across Indian cities. However, the responsibility does not rest with regulators alone. As consumers, it becomes important to remain cautious.
On Friday, 5 September, Kerala and Malayalis across the globe will come together to celebrate Onam, the festival of flowers, joy, and unity. At the heart of this celebration lies the grand Onam Sadya, a traditional vegetarian feast served on banana leaves.
Every dish, from the humble thoran to the iconic avial, carries one essential ingredient that binds the flavours together — coconut oil. For Malayalis, coconut oil is not just a cooking medium, but the soul of their cuisine, the very essence of home.
Yet this year, a troubling concern overshadows the festive spirit. Reports from Kerala reveal that tonnes of adulterated coconut oil have been discovered, not meant for local kitchens, but for distribution across Indian cities such as Mumbai, Hyderabad and Bengaluru.
This revelation raises a worrying question: As Malayalis outside Kerala stock up on coconut oil for their Onam feasts, are they unknowingly buying bottles filled with fake and harmful substitutes?
The demand for coconut oil soars during Onam, both within Kerala and wherever the Malayali community has settled. Supermarkets, grocery stores, and online platforms experience a rush as families prepare for the days of feasting ahead. Unfortunately, this surge in demand creates a ripe opportunity for dishonest traders.
By blending pure coconut oil with cheaper alternatives such as palm oil, paraffin, or even mineral oil, they flood the markets with adulterated products that look and smell deceptively similar to the real thing.
The risks are not merely about taste or authenticity. Consuming adulterated coconut oil can have dangerous consequences for health. Oils blended with paraffin or mineral-based substances can damage the liver and digestive system, while long-term consumption may lead to heart-related problems due to high levels of unhealthy fats.
In some cases, food poisoning outbreaks have been traced back to impure cooking oil. Imagine the irony of preparing a laborious 26-dish Sadya, only to have the health of loved ones jeopardised by the very oil that is meant to bring out the flavour of tradition.
What makes the situation more alarming is the deliberate strategy behind this adulteration. Kerala, where the cultural significance of coconut oil is unquestionable, would be quick to detect and reject poor-quality products.
Instead, the adulterated stock is diverted to other cities where Malayalis rely on packaged oil from shops and may not always have the means to check its purity. The label might promise authentic Kerala coconut oil, but what lies inside could be a cocktail of chemicals unfit for consumption.
Onam, by its very nature, magnifies the dangers of such malpractice. This is the time when families cook in bulk, invite guests, and share meals as part of community gatherings. A single batch of contaminated oil can spoil food prepared for dozens, turning what should be a joyous occasion into a health scare.
And because coconut oil is used not only for curries but also for frying banana chips, seasoning vegetables, and even making sweets, its adulteration threatens the integrity of the entire feast.
For the Malayali diaspora, the situation is even more sensitive. Many Malayalis living in Mumbai, Bengaluru, or Hyderabad view cooking with coconut oil during Onam as a way of staying connected to their roots. Supermarkets in these cities often highlight Kerala products in the lead-up to the festival.
Yet it is precisely here that adulterated coconut oil is most likely to appear, disguised in bottles and tins that carry familiar branding but hide inferior contents.
This concern cannot be brushed aside as a simple matter of consumer choice. Food adulteration during festivals preys on trust, culture, and emotion. When a Malayali mother in Bengaluru buys a tin of coconut oil to prepare avial for her children, she believes she is bringing a piece of Kerala into her home.
When that oil turns out to be unsafe, it is not just the food that is compromised, but the cultural bond that Onam represents.
The authorities in Kerala have begun cracking down on these practices, seizing consignments and warning traders. However, the responsibility does not rest with regulators alone. As consumers, it becomes important to remain cautious.
A bottle that seems unusually cheap, an aroma that feels artificial, or a consistency that does not match what one remembers from home are all red flags. For families, choosing trusted brands or sourcing oil directly from reliable mills back in Kerala may offer a safer alternative, especially during the festive rush.
Ultimately, Onam is more than a harvest festival. It is a moment of collective identity, a time when people gather to celebrate the legend of Mahabali and the spirit of equality and abundance he symbolises.
Food plays a central role in that celebration, and coconut oil is its silent hero. To allow greed-driven adulteration to creep into this tradition is not just a health risk, but an erosion of cultural pride.
As Onam arrives this year, every household will light lamps, decorate with pookalams, and serve meals on banana leaves. The laughter of children, the warmth of families, and the aroma of coconut oil sizzling in the kitchen will fill the air. The question is, will that aroma come from pure oil, or from a counterfeit blend designed to exploit devotion and demand?
This Onam, purity should not remain just a ritual. It must extend to what we eat, what we share, and what we pass on as culture. After all, the true spirit of Onam is togetherness and trust, and nothing should compromise that, least of all the oil that gives life to the feast.
(Views are personal. Edited by Muhammed Fazil.)
