As I have mentioned in the previous post Turmeric leaves impart a strong sweet smell when cooked with and Cheppi kheeri is a dish that mainly relies on this flavor.

Cheppi Kheeri is a traditional dish made to celebrate Naag Panchami and Gowrie thritiya (vaina pooja) the day before Ganesh chaturti. Cheppi Kheeri as the name suggests is bland or cheppi with no added salt or sugar. This is one dish where we can easily get away by saying “it is supposed to be cheppi” to food critics and people who have a strong sense of taste, “jeeb pajjun ghallel jaana” as we say in Konkani.

INGREDIENTS:-

• Raw rice (sona masoorie or jasmine rice) – 1 C
• Water -2-3 C (if using 2nd and 3rd coconut milk extract 2-3 C instead of water)
• Coconut milk extract- if using canned 1/2 can, if extracting milk then of 2 C grated coconut (1st extract)
• Turmeric leaf – 1-2 whole

METHOD:-

• Cook the raw rice with either 2-3 C of water or 2-3 C of 2nd and 3rd coconut milk extract , for 15-20 minutes on low after 2 whistles on high in a pressure cooker along with the whole turmeric leaf.
• Switch off and let the pressure escape before opening the cooker lid.
• The rice should be cooked soft and should be of porridge consistency.
• Switch on the heat add 1/2 Can of thick coconut milk or the first extract and cook for a few minutes stirring continuously to avoid burning. Switch off before it boils.