Ellu Pajji

Kushalnagar

A dry, nutty chutney of roasted sesame seeds, coconut, shallots, and tamarind.

  • recipe
  • kodava-cuisine
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A signature condiment of the Kodava breakfast table, Ellu Pajji delivers an intense nutty richness from slow-roasted sesame seeds. Ground with raw shallots, dried chillies, and sharp tamarind balanced with a crumb of dark jaggery, it offers a robust, complex contrast to mild steamed rice dishes. Roast the sesame seeds on low heat until they crackle and release their fragrant natural oils.

Recipe Details

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4
  • Cuisine: Kodava / Kodagu
  • Course: Chutney / Condiment

Equipment

  • Heavy skillet / tawa
  • Stone mortar or spice grinder

Ingredients

  • 1/2 cup white sesame seeds (ellu)
  • 1/2 cup freshly grated coconut
  • 5 shallots (small sambar onions), peeled
  • 1 small gooseberry-sized tamarind piece (seeds removed)
  • 1 tsp organic jaggery powder
  • 2 dry red chillies
  • 1/2 tsp salt (to taste)
  • 1–2 tbsp water (just enough to blend)

Method

  1. Heat a dry skillet over medium-low heat; add the white sesame seeds and roast, stirring continuously, until they pop and turn golden brown. Remove immediately to a plate to prevent scorching.
  2. In the same pan, briefly roast the dry red chillies for 30 seconds until aromatic.
  3. In a stone mortar or chutney grinder, first crush the shallots, dry red chillies, tamarind, and salt.
  4. Add the toasted sesame seeds, grated coconut, and jaggery powder.
  5. Grind the mixture in short pulses with a tiny splash of water into a thick, coarse, rustic paste.
  6. Scrape the chutney into a serving bowl and check for balanced salt and tartness.

Notes

  • Serving Suggestion: Essential breakfast pairing with hot Akki Roti, steamed Thalia Puttu, or Paputtu.
  • Storage & Make-Ahead: Keeps well in an airtight glass container in the refrigerator for up to 4 days. Serve at room temperature.