Chekke Kuru Pajji

A Traditional Kodava Jackfruit Seed Chutney

Chekke Kuru Pajji is a beloved traditional delicacy of the Kodava community, prepared using jackfruit seeds (chekke kuru). Simple yet flavourful, this chutney reflects the Kodava philosophy of making the most of nature’s seasonal bounty. During the jackfruit season, no part of the fruit goes to waste, and the seeds are transformed into a wholesome and nutritious accompaniment.

The dish is prepared by grinding boiled or roasted jackfruit seeds with freshly grated coconut, onions, green chillies, and salt. A dash of chorange (local citrus fruit), lemon juice, or tamarind is often added to enhance its tangy flavour. The resulting chutney has a rich, earthy taste and a distinctive aroma that is cherished by Kodava households.

Traditionally, Chekke Kuru Pajji is served with Akki Otti (rice flatbread), creating a combination that is both simple and satisfying. Some families also prepare a curry version by adding water and tempering the mixture with mustard seeds, garlic, onions, curry leaves, and dry red chillies.

Beyond its taste, Chekke Kuru Pajji represents the resourcefulness of Kodava cuisine, where seasonal ingredients are carefully preserved and transformed into memorable dishes. Passed down through generations, it continues to be a favourite comfort food that evokes memories of village kitchens, family gatherings, and the monsoon season in Kodagu.

Ingredients

• 10–15 boiled or roasted jackfruit seeds, peeled and lightly crushed
• 1 cup grated coconut
• 1 small onion
• Green chillies to taste
• Salt to taste
• Chorange (local citrus), lemon juice, or tamarind extract

Serving Suggestion

Best enjoyed with akki otti, though it can also be served as a side dish with rice or transformed into a delicious curry.

Kodava Heritage Cuisine

Chekke Kuru Pajji is one among the many traditional recipes that showcase the rich culinary heritage of Kodagu, preserving age-old flavours and culinary practices for future generations.