Cheppe Kheeri - Unsweetened Rice Pudding | A Traditional Konkani Festive Rice Coconut Milk Turmeric Leaves Recipe | Amchi Vasari

Cheppe Kheeri

Cheppe Kheeri is a traditional Konkani rice dish made especially during Hindu festivals like Nagara Panchami and Gauri Pooja. If you've never heard of it before, cheppe means "unsweetened" or "bland" in Konkani, and kheeri refers to a rice porridge or pudding. So, Cheppe Kheeri is a mildly flavored, coconut milk-based rice dish that hold cultural and spiritual significance in Konkani households.

This unique Konkani recipe is made using raw sona masuri rice and freshly extracted coconut milk, making it naturally creamy and rich in flavor. What makes this dish stand out is that it contains no added sugar or jaggery, unlike regular kheer. Instead, its simplicity is what makes it sacred, it is typically prepared as naivedya (offering) during religious rituals and is considered a sattvic dish.

An aromatic knot of turmeric leaves is added towards the end of cooking, which gives the kheeri a beautiful festive fragrance and a distinct traditional flavor. This ingredient is especially important during Nagara Panchami recipes, as turmeric leaves are symbolic in many Indian rituals.

Whether you are looking to try an authentic Konkani recipe, a festive rice dish, or simply exploring coconut milk kheer variations, Cheppe Kheeri is a soulful preparation the reflects the simplicity and purity of GSB Konkani cuisine.

Serves: 3

Ingredients:

1. Coconut - ½ (grate half coconut)
2. Sona masoori raw rice - ½ cup (85 gram)
3. Turmeric leaves - 2
4. Water - 4 cups

Method:

1. Grate coconut and add it in a mixer grinder, pour 1 cup water and grind roughly. Sieve it. Now this is thick coconut milk. Keep it aside for later use.
2. Repeat the process thrice by adding 1 cup water each. Sieve it in a cooking vessel. This is thin coconut milk. On low flame bring it to a boil.
3. Wash sona masoori rice in water and add it to the cooking vessel. Give it a good stir. On low flame cook the rice with lid half closed so that steam can escape. This will take 30 minutes to cook. You can also cook the rice in pressure cooker on medium flame for 2 whistles.
4. Once the rice is cooked well add in the thick coconut milk, stir in continuously for a minute on low flame to avoid curdling.
5. Take 2 turmeric leaves tie a knot and place them in it. Give it a boil on low flame. Close the lid and turn the flame off.
6. Let it sit for 10 minutes so that the turmeric leaves infuses the flavor and serve hot with salt or pickle.
7. Happy cooking!

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