Kaipuli Pajji

Kaipuli Pajji is an ingenious Kodava relish that transforms the thick-skinned bitter Seville orange (Kaipuli) into an unforgettable side dish. The whole citrus is charred directly over open charcoal or gas flame until the rind blackens, roasting the fragrant essential oils into the tart interior pulp. The charred skin is discarded, and the warm, smoky pulp is mashed with chopped onions and fiery green chillies.

Recipe Details

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Cuisine: Kodava / Kodagu
Course: Chutney / Relish

Equipment

Direct flame grill or roasting mesh
Ceramic mixing bowl

Ingredients

1 large bitter orange (Kaipuli / Seville orange)
1 small onion, finely minced
3–4 green chillies, finely chopped
1/4 tsp jaggery powder (optional, to round off the sharp acid)
1/2 tsp salt (to taste)

Method

Wash and dry the bitter orange thoroughly.
Place the whole orange directly on an open flame grate over medium heat.
Turn the fruit slowly with tongs for 6–8 minutes until the outer skin is evenly blistered and blackened all over.
Transfer the charred orange to a plate and allow it to cool for 5 minutes.
Gently peel away and discard the burnt peel; slice open the roasted fruit and scoop out the juicy pulp, removing all seeds.
In a bowl, combine the roasted citrus pulp with finely chopped onions, green chillies, salt, and jaggery powder.
Mash the mixture vigorously with the back of a fork until well combined and juicy.
Let the relish rest for 10 minutes at room temperature before serving.

Notes

Serving Suggestion: Acts as a refreshing, palate-cleansing accompaniment to rich, hearty meat dishes like Pandhi Curry and Erachi Barthad.
Storage & Make-Ahead: Best made and eaten on the same day. Store any leftovers in a glass jar in the refrigerator for up to 24 hours.