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Sugarless Rice Pudding (Cheppi Kheeri)

cheppi kheeri
Cheppi
(bland taste) kheeri (kheer in Marathi means ‘payasam‘ or ‘pudding’, the dish I am referring to is ‘kheeri‘ the difference may be because there is no sugar in it) is a festival dish. At my native it is usually prepared as the offering to god on the next day of Janmashtami. (I explained about Janmashtami rituals yesterday, I have uploaded some of the pictures that I had clicked last year on Janmashtami).

On Janmashtami all the decorations are done as shown here, the next day, some rituals are followed to take out these decorations. The poojari (or bhatmam) goes to the places where he had kept the saligram and bala-krishna statue previous day. He does the pooja and offers ‘cheppi kheeri‘, ‘cow’s milk’, ‘venti randayi‘ to god. After the offerings are done, bhatmam takes off the decorations and takes his saligram and bala-krishna statue back with him. The tulsi and other decorations are discarded near ashoka katte(a round stone structure beneath the tree where the poojas are offered).

Venti randayi is a side dish prepared by cooking chana and colocasia leaves and stems (venti literally means stem) in coconut gravy. Usually a few pieces of leaves are tied into knots and put into the dish, this is the specialty of the dish). Following is the picture of the leaves being cut (taken during Janmashtami 2005 at my native, last year I didn’t know I would be writing this post, otherwise I would have taken the detailed pictures).

Cutting colocasia leaves and stems for ‘venti randayi

Cheppi kheeri‘ looks like Rice congee, but since coconut or milk is used, it looks completely white. The main aroma of this dish comes from ‘turmeric leaves’ (haldi panna). These leaves are grown at home and usually used in variety of dishes for their aroma. (I do not think these are available outside India).

Pictorial:

cheppi kheeri1  cheppi kheeri2cheppi kheeri3
Cook rice. Grind coconut with enough water to smooth paste. Add this paste to rice and cook. Tie each turmeric leaf into a knot and add to the dish.
cheppi kheeri4  cheppi kheeri5
Cook for around 5mins.
People like it to eat with or without salt. The leaves are discarded while eating.

Sugarless rice pudding(Cheppi kheeri)
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Serves: 3
A sugarless pudding made with rice and coconut that is eaten on the day after Krishnashtami in Konkani homes
Ingredients
  • 1 cup dosa rice (or any normal white rice)
  • ¾ cup fresh coconut
  • 1-2 turmeric leaves
Instructions
  1. Cook rice.
  2. Grind coconut with enough water to smooth paste. Add this paste to rice and cook.
  3. Tie each turmeric leaf into a knot and add to the dish.
  4. Cook for around 5mins.
  5. People like it to eat with or without salt. The leaves are discarded while eating.

cheppi kheeri

 

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{ 17 comments… add one }

  • Aruna August 17, 2006, 8:45 am

    Hi Shilpa …..Thanks for this detailed way of posting abt the festival. Cheppi keer is something i love very much. Sometimes it is eaten with a pinch of salt. My mom prepared it many times during this season, as we grow haldi leaves at home. One can take a good nap after having this kheer. Venti randayi i guess is called ‘Alvati’ in my native place. Corn, sugarcane and bamboo shoots are also added. (Maybe not all three toegther)

  • Vidya August 17, 2006, 8:51 am

    Thanks for a detailed post on the rituals in your region.

    Are these knots of turmeric leaves eaten? Or should they be discarded? I have used Turmeric leaves only during Pongal. In Tamilnadu brahmin households, on the day after Sankaranthi, in the early morning, the women of the household make tiny balls of various rice (curd rice, sweet pongal etc) and leave it on turmeric leaves for the crows to eat. This is on the day of Kanu Pongal.

    Turmeric leaves are used in South East asian cookery, I don’t know for what. I have found fresh leaves in Japanese/Indonesian/Filipino/Thai stores. It is in the fridge along with kaffir lime leaves and shiso leaves.

  • Shilpa August 17, 2006, 8:52 am

    Aruna, thanks for reminding me of ‘alvatti’. I have added the name to the post. I am not aware of corn, sugarcane or bamboo to this. I will try adding them when I prepare it here.

    Vidya, I forgot to mention…the leaves are discarded while eating. they are just put for the aroma. You have given me a nice piece of information. I will look for them in Chinese grocery. BTW..I didn’t know they are also used by tamilians. Thanks a lot for the lovely information.

  • Rajasi August 17, 2006, 9:54 am

    What is Dosa Rice? Is it any special kind of rice? Is it available in Indian stores? I remember “cheppi kheer” being served in my household but do not remember the taste.

  • Shilpa August 17, 2006, 10:10 am

    Dosa rice is a bit different than the normal sona masoor rice. It is a bit thicker. It is usually available in India. I dont know if it is available here. Use normal rice if you cannot find it.

  • preeti August 17, 2006, 5:06 pm

    Hey thanx for rearranging the categories….its made life a lot easier. You sure know how to spoil your readers and pamper them…..keep the good work going.

    I have now stopped taking down recipes. This site is an easy access to all of them. It’s also a good link to provide to new brides…sure helps ease their anxiety.

  • Vineela August 17, 2006, 5:31 pm

    Hi Shilpa ,
    I do have the same murthiin india.
    Nice write up about krishnastami.
    Sugar less pudding wow.
    THANKS for sharing.
    Vineela

  • prema August 18, 2006, 5:42 am

    Hi shilpa,
    very good posting on how u celebrate krishnashtami. pictures are good too. havent heard of cheppi kheer. we use turmeric leaves during the time of pongal festival. nice to know of all this…

  • sudeepta August 18, 2006, 5:52 am

    Hey Shilpa,
    I am just wondering what you are going to post for the upcoming Gowri puja.. I remember having Cheppi kheeri on this day every year in my mamamas house. The menu is so elaborate with alvatti, khotto, chaney randai etc. It happens to be my most favourite festival-even more than Diwali!! :)

  • Shilpa August 18, 2006, 6:16 am

    Thanks a lot for the nice words Preeti.
    Thanks Vineela, Prema.
    Sudeepta,I am still thinking about Gowri pooja. I don’t have any pictures of the celebration with me :(. Since I had attended Janmashtami last year at native, I had clicked the pictures. This festival is my favourite amnong all hindu festivals.

  • Archana August 19, 2006, 8:46 am

    I am just so curious to taste this dish, never really tasted anything made with turmeric leaves. DO you think we can get the leaves in an INdian store? Thank you for the recipe.

  • Shilpa August 19, 2006, 9:24 am

    Archana, this dish is very famous during Konkani festivals and loved by many Konkanis (excluding me :D). I dont think turmeric leaves are available in Indian store. But Vidya(in the second comment above) says they are available here South eat asian stores. So have to check now :).

  • Purnima September 7, 2007, 9:01 am

    Shilpa,
    This cheppi cheeri had me fooled every time during this festival as kid..i used to b served and the fragrant haldipaan used to fool me into believing its sweet :) i used to ask for sugar to b served only after tasting it, alws thought that mum forgot to add sugar, till i was told when in 8th or 9th std that this is supposed to be ‘Cheppi’. Tks for bringing out the old memories!

  • Shilpa Shirur August 16, 2009, 8:19 pm

    Hi,

    Shilpa,

    Thanks for this website its awesome especially for newly weds like me who never entered the Kitchen in my amma’s house!

    I live in Mississippi & since its my 1st Gowri puja away from home ;( i wanted to make it special for hubby & me.

    I cant find turmeric leaves here & i am very keen on making Cheppi Kheer any suggestions?? Should i skip the haldi paan (though i know the flavour comes from that to this dish).

    Please help. Thankyou again :)

    Shilpa

    Shilpa: Yes, skip the leaves. There is no replacement.

  • Deepa August 23, 2009, 12:31 pm

    Your recipes are gorgeous. Keep up the good work and Best Wises.
    BTW, when you say dosa rice – do you mena raw rice or boiled rice?

    • Shilpa August 23, 2009, 2:58 pm

      Dosa rice is a special kind of rice mainly used to make dosas. You can substitute it with any white rice. I use sona masoori or basmati rice

  • Gauri Shenoy August 10, 2013, 8:33 am

    Thanks a ton for your detailed recipes . You are godsend for non-konkanis like me . your recipes have helped me on many ocassions and won me praise from my in-laws and relatives. please keep posting . God bless you

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