Ellu Pajji or Kodava Sesame Seeds Chutney is a nutty chutney made with toasted sesame seeds along with shallots and fresh coconut. This is a popular Coorg dish served with different dishes for breakfast.
When planning the Coorg Breakfast Thali, I was making sure to make the regional special dishes for the breakfast. So I Kodava Thalia Puttu along with Kodava Kootu Curry & Kumbala Halwa.
The whole thali was a delightful experience of enjoying regional dishes different from our regular ones.
This Ellu Pajji is as traditional as you can get. Its made with roasted sesame seeds along with coconut, shallots with tamarind for sourness. The coarsely ground chutney makes a delicious side dish for the Steamed Rice Coconut Cake.
Since I always make sure to have a list of different A to Z always ready, I knew I have to save up this Ellu Pajji for this series.
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Ingredients
The main ingredient in this chutney is the sesame seeds along with coconut. The shallots add a nice aroma to the chutney. For balancing, we add tamarind and jaggery. Altogether a different chutney to enjoy.
Sesame Seeds - We use white sesame seeds to make this chutney. Dry roast until aromatic and grind it to make the chutney
Coconut - Freshly grated coconut is added as such to the chutney and you will feel the nuttiness of both sesame and coconut adding flavour.
Shallots - Shallots add a wonderful taste to the dish and should not be skipped.
Other ingredients used - Tamarind and Jaggery are a must again. So use the quantity you feel fine with.
See the recipe card for quantities.
Instructions
It is helpful if you have the ingredients handy before starting to roast the sesame seeds. It tends to get roasted very quickly, so have an eye on it.
For making the Kodava Sesame Seeds Chutney:
Heat a pan and dry roast the sesame seeds over medium heat.
Toss around until it slightly changes colour and is aromatic. Takes about 5 to 7 minutes. Allow it to cool down.
Now take the roasted sesame seeds into a mixer jar, add the other ingredients like freshly grated coconut, shallots, dry red chilies, tamarind, jaggery, and salt to taste.
Slowly add little water and grind it into a smooth or coarse paste. Adjust the salt, and transfer to a serving bowl.
For tempering:
Heat a small pan over medium heat, add oil. When hot add the mustard seeds, chopped dry chilies and curry leaves when the mustard seeds start to splutter.
Saute till the chilies crisp up. Immediately pour the tadka over the Ellu Pajji and serve.
Serve the Kodava Sesame Seeds Chutney along with Kodava Thalia Puttu for a delicious Coorg Breakfast Thali.
Substitutions & Variations
Shallots are a must to this chutney. However, if you don't have them, you can use the purple onion.
You can use black sesame seeds as well. It should not change much.
Add a little jaggery if you don't want it very sweet.
If you have red chili flakes you can use them as well. However, we do not use green chilies.
Equipment
We need a mixer or food processor depending on the amount of chutney you are planning to make.
Plus a pan for tempering the chutney.
Storage
Since we add fresh coconut, the shelf life is only around 4 to 5 hours. However, you can increase the tamarind to store this for a longer time at room temperature.
On refrigeration, you can store this for a day.
Expert Tips
Grated coconut makes it easy to grind, else you can chop it finely.
Ensure to toss the sesame seeds over a hot pan, else you will char it.
Keeping it coarse makes it taste better.
Recipe
Ellu Pajji | How to make Kodava Sesame Seeds Chutney
Ingredients
For the Chutney
- 1/2 cup Sesame seeds / Til seeds roasted
- 1/2 cup Fresh Coconut grated
- 5 Shallots / Pearl Onions / Sambar Onions
- 3 Dry Red Chilies
- 2- inch Tamarind
- 1 tablespoon Jaggery
- Salt to taste
For Tempering
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 2 Red Dry Chilies
- 1 teaspoon Cooking Oil
Instructions
How to make Kodava Ellu Pajji Recipe - Sesame & Tamarind Chutney
For making the Kodava Sesame Seeds Chutney:
- Heat a pan and dry roast the sesame seeds over medium heat.
- Toss around until it slightly changes colour and is aromatic. Takes about 5 to 7 minutes. Allow it to cool down.
- Now take the roasted sesame seeds into a mixer jar, add the other ingredients like freshly grated coconut, shallots, dry red chilies, tamarind, jaggery, and salt to taste.
- Slowly add little water and grind it into a smooth or coarse paste. Adjust the salt, and transfer to a serving bowl.
For tempering:
- Heat a small pan over medium heat, add oil. When hot add the mustard seeds, chopped dry chilies and curry leaves when the mustard seeds start to splutter.
- Saute till the chilies crisp up. Immediately pour the tadka over the Ellu Pajji and serve.
- Serve the Kodava Sesame Seeds Chutney along with Kodava Thalia Puttu for a delicious Coorg Breakfast Thali
Nutrition
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sushma pinjala says
Such a simple and delicious chutney with sesame seeds.
Vaishali says
Another new chutney for me. Sesame seeds in a chutney - wow I like that idea. Very nutritious, as well!
Rafeeda - The Big Sweet Tooth says
I am loving your chutney series, another interesting one to try for sure... I am sure that this must taste very close to peanut chutney, nice and nutty...
Radha says
I make sesame chutney as such. Adding coconut and onions adds to the flavors and would love to try this delicious chutney! Yummy recipe as usual.