Cheppi Kheeri is a Konkani style traditional rice pudding or porridge, flavored with fragrant turmeric leaves and cooked only in fresh coconut milk!! It needs only 3 ingredients, rice, coconut and turmeric leaves (highly aromatic and with plenty of health benefits). Cheppi is bland(no-salt, no-sugar) in Konkani and only the flavor of the turmeric leaves and fresh coconut suffices in this dish to give it a sweet, fragrant aroma and taste!!
Traditionally prepared during festivals like Nagarpanchami (traditional worship of snakes as per Hindu rituals) which was on August 7, 2016, Gowri puja, Navaratri etc., it is relished by all in the Konkani community. Rice is cooked in fresh coconut milk with some turmeric leaves in it, till the rice is soft and fragrant. The fragrance of the turmeric leaves is infused into the pudding and gives it a nice, pleasant aroma! No salt or sugar is added; the sweetness of the coconut and exotic aroma of the turmeric leaf is all the flavor this Kheer needs!!
We normally make it at least once a year and this year, we enjoyed this on the occasion of Nagarpanchami. If you can get hold of some fresh turmeric leaves, do try this quick, easy, fragrant and tasty kheer anytime!!
Cheppi Kheeri (Konkani Style coconut-rice pudding)
- 1 1/2 cups freshly grated coconut
- 1/3 cup rice
- 1 turmeric leaf
- Blend coconut with 1 to 1 ½ cups water in a mixie or blender for a few seconds.
- Remove from blender jar and strain through a muslin cloth into a bowl. Squeeze as much of the coconut milk into a bowl.
- This is the thick milk.
- Add water again to the coconut gratings, about ¾ cup, and blend again.
- Strain once more and this is the thin coconut milk.
- Wash rice, drain and add to the thin coconut milk. Add about ½ cup or more water .
- Place in a pressure cooker or pan and cook on high for about 3 to 4 whistles (or lower the heat after 1 whistle and simmer on low for 5 minutes). Turn off heat and let the pressure pan cool.
- Once pressure is released, slowly open the pan. The rice would have cooked well. It should be mushy. Rice should be cooked well for this kheer.
- Now, add the thick coconut milk and gently mix.
- Wash the turmeric leaf well and cut it into a few large pieces; add to the rice mixture and gently stir.
- Bring to a gentle boil on low (take care not to overheat as the mixture could curdle because of the coconut milk) and simmer for about 5 to 10 minutes and turn the heat off.
- The kheer should be slightly thin as it thickens on cooling.
- Serve hot or warm. Cheppi Kheeri is normally eaten as such as the flavor of the coconut milk is what gives this no-salt, no-sugar kheer an amazing sweet taste!!
- Some people do not relish this taste so they add sugar to it. It is your choice, but traditionally, this turmeric leaf flavored kheer does not use any sugar or salt.
- Coconut is the star of this kheer , so feel free to use more coconut!!
- Turmeric leaves (with a hoard of health benefits – anti-inflammatory, beneficial for the liver, anti-cancer properties, boosts immunity etc.) emanate a wonderful exotic flavor, so please no substitutions and do not skip adding this!!
- Do not use dry or frozen coconut for this; use only fresh coconut!! If unavailable, coconut milk will give a fairly good taste. Just cook the rice in water with turmeric leaves. Add coconut milk to the cooked rice and simmer for about 5 to 10 minutes for the flavor of the milk to permeate the rice grains.
- Any ordinary rice is perfect for this, do not use basmati as we want the aroma of the turmeric leaf to be prominent.
- Remove the turmeric leaves before eating.