In the node detail page
- Duration: 10 minutes
- Serves: 4 people
Spice Level: Medium
Ellu Pajji tastes best when the seeds have been ground using an authentic grinding stone. The slow, manual process keeps the texture of the til just right and helps enhance its taste. In modern kitchens, however, mixer-grinders provide a quicker alternative. The key is to keep the texture of the chutney somewhat grainy.
- 1665 views
Ellu Pajji is the food-loving Kodava community’s 'convenience food', often used as accompaniment to Akki Roti or Dosa. The Kodava community hails from the beautiful Coorg region where 'til' (sesame seed), grows abundantly and can be harvested easily. No wonder it's become the preferred chutney ingredient to go with most of their breakfast dishes! And in the cool climes of Coorg, sesame provides a natural and healthy way of keeping the body warm.
- Sesame seeds (Safed til) (⅓ cup)
- Coconut, fresh and grated (⅓ cup)
- Onion (small), roasted till dark (2)
- Green chillies (Hari mirch), cut finely (4)
- Tamarind (Imli) paste (¾ tbsp)
- Jaggery (Gud), shredded (1 tbsp)
- Salt (to taste)
- Coarsely chop the charred onions and the hari mirch and toss them into a blender.
- Add all the remaining ingredients to the onion-chilli mix and grind to a coarse paste.
- Set aside in a bowl.
- This chutney is best enjoyed with hot Akki Rotis, Dosas, or Idlis.