Chekke Kuru Pajji

When jackfruit season is at its peak in Kodagu's coffee estates, every seed is treasured and stored for hearty monsoon dishes like Chekke Kuru Pajji. The boiled seeds lend a distinct starchy, nutty texture when ground with roasted dry chillies, fresh coconut, and sour tamarind. For an ultra-authentic rustic profile, pound the warm boiled seeds in a traditional stone mortar (orakkallu).

Recipe Details

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4–6
Cuisine: Kodava / Kodagu
Course: Chutney / Condiment

Equipment

Pressure cooker
Mortar and pestle (or dry spice grinder)

Ingredients

1 cup jackfruit seeds (Chekke Kuru), white outer shells peeled
1/2 cup freshly grated coconut
4 dry red chillies
1 small onion (or 4 shallots), roughly chopped
1 small gooseberry-sized ball of tamarind (soaked in 2 tbsp warm water)
1/2 tsp salt (to taste)
2–3 tbsp water (only as needed for grinding)

Method

Pressure-cook the peeled jackfruit seeds in salted water for 3–4 whistles until fork-tender, then drain and cool.
Heat a small dry skillet over medium-low heat and toast the dry red chillies until fragrant and slightly deepened in color.
In a mixer jar or stone mortar, add the roasted chillies, soaked tamarind with its pulp, chopped onion, and salt.
Pulse until coarsely crushed, then add the boiled jackfruit seeds and freshly grated coconut.
Grind in short pulses with minimal water, creating a thick, coarse, spreadable chutney with noticeable texture.
Transfer to a serving dish and adjust seasoning if required.

Notes

Serving Suggestion: Served at breakfast as a hearty spread for hot Akki Roti or alongside warm rice and ghee.
Storage & Make-Ahead: Stays fresh in an airtight glass container in the refrigerator for up to 3 days.