Traditional way of extracting oil in Khokana (Photos)

Nepal Views

Lalitpur: Khokana is an ancient settlement in Lalitpur. Known for its traditional and medieval architecture, fertile scenic farmlands, and historic Newar artistry, Khokana holds a unique identity.

Famous for its mustard oil, the place is recognized for its medieval art, culture, architecture, and lifestyle. Even though mustard cultivation has declined due to the loss of arable land, Khokana continues to produce mustard oil using traditional techniques.

For the past 28 years, Mina Dangol of Khokana has dedicated her daily life to producing pure mustard oil through a traditional mustard mill (known locally as a kol).

Operating her mill within the Lalitpur Metropolitan City area, Mina roasts the mustard seeds by hand and extracts oil using a wooden press.

‘It’s been 28 years I’ve worked like this. Earlier, my uncles used to run it, and now we’ve taken over. Even if just to preserve the tradition, we haven’t been able to quit the business,’ she said, ‘Two people work here, and I stay busy with them all day. We provide them lunch, snacks, and a daily wage of Rs. 1,000. The expenses are quite high.’

Mina has one clear objective – to keep the mill running and preserve this traditional practice. She says she continues to operate the mill despite difficulties, to protect her culture and heritage.

‘There’s not much profit in it. We’re working just to protect our tradition and culture. My husband helps whenever he can, and our children help deliver the oil to the market. But it’s hard to even get mustard seeds these days; production has nearly stopped,’ she added, ‘We’ve made oil from mustard grown on our land. The leftover mustard cake after pressing the oil is used in the fields as fertilizer, and any surplus is sold.’

She explained that the oil-making process begins with selecting and cleaning the mustard seeds, then crushing them in a machine, roasting the paste in a large pot, and finally placing it in a cloth bag, which is pressed between two wooden blocks using a traditional wooden lever.

‘The fragrance comes from using this very traditional kol. That’s why Khokana’s oil is so popular,’ she said. ‘No matter how modern machines get, there’s a unique joy in working traditionally—and it preserves quality too.’

Mina says she has sold up to 50 liters of oil in a single day. ‘Some days, I sell 50 liters, and other days, only seven. There’s no certainty in this business,’ she said.

She recalled how, in the past, mustard was cheaper and the oil trade was better. But now, with rising costs, business is not the same.

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According to Mina, machine-produced oil spoils quickly, which is why she continues to use the traditional kol. ‘When mustard is expensive, oil becomes expensive, and customers hesitate to buy. But this is the only skill I know, so I’ve kept at it,’ she said, ‘I charge Rs. 360 per liter for those who bring their container, and Rs. 370 for those who don’t. On average, I sell up to 500 liters a month.’

She added that oil extracted using modern machines lacks aroma, so she uses old wooden tools. ‘Oil pressed using wooden methods can last for years without going bad,’ she shared.