“Naivedyam : Varai Cheppi Kheeri (Indian Barnyard Millet Cooked in Coconut Milk)” … once again I bring another version of cheppi kheeri from GSB Konkani Saraswat Cuisine prepared on the festive ocassion of Navratri … Cheppi Kheeri is actually a bland dish and I guess it’s God’s grace that turns it out delicious despite being prepared with only 3 ingredients … I tried it today with varai; a millet often consumed while observing Upwas/ Fasting … Stay Blessed- Spread Happiness …
** Cheppi Kheeri as mentioned on title is a bland dish prepared with only 3 ingredients ie rice- coconut milk and turmeric leaves. Before you begin to wonder on taste I must mention that in my opinion it tastes scrumptious served with thick dalitoy (spiced tuvar dal) and patrado (steamed colocasia leaves rolls), well this is one of both hubby and my favorite combo. As I mention traditionally it is prepared with rice, however while we observe fast/ upwas rice- onion- garlic- non.veg and a few other items are prohibited. Varai (Indian Barnyard Millet) is permissible and I often prepare dishes using it.
** Though I do not observe a strict fast during Navratri days as we often attend our community function where Naivedyam meals are offered, I do make it a point to refrain from eating prohibited dishes on other days. Today on the 2nd Day of Navratri, I tried out this cheppi kheeri with Varai as turmeric leaves are still available in plenty. The recipe is already shared before and there are no changes in the basic method, however, I am still repeating it for easier access as this one includes varai. If like me in your home too you prepare dishes allowed to be had on fasting days, then do try this out.
** I am sharing a common link to “Cheppi Kheeri” recipes in Blog at bottom of this recipe, you may check it for more information, it includes step by step procedure of preparing of the kheeri. Coconut milk/ Narla rosu/ Nariyal doodh used in this recipe is easily available in stores and you can use the same. However if you would like to prepare it fresh at home then I am sharing a link to “method of preparation of coconut milk” at the bottom of this recipe, you may check out if need be. There are plenty of recipes in this Blog, do try them out and enjoy with your family and please give me a feedback if possible.
** Here is my simple recipe for “Varai Cheppi Kheeri (Indian Barnyard Millet Cooked in Coconut Milk)” … my style …
** Clean and wash 2 cups of good quality of Varai/ Indian Barnyard Millet/ Sama ke Chawal/ Bhagar in plenty of water about 2-3 times till it is well washed. Soak it in fresh water for about 3-4 hours. Drain, rinse well and keep it aside ready
** Wash and cut 2-3 turmeric leaves/ haldi paana to 6 inch sized pieces and keep it aside ready. You can also use the trimmed edge pieces of turmeric leaves that we keep aside while preparing patholi, which is what I do, so that you do not waste the trimmed leaves. Here to I have used the edge portions of the leaves.
** Prepare and keep ready coconut milk, the method of which is given at the bottom of this recipe. You can use the readily available ones in stores too.
** Preparation of Cheppi Kheeri : Boil plenty of water (say about 2 liters) in a thick bottomed stainless steel vessel. When it comes to a rolling boil add in the prepared and kept aside Varai/ Indian Barnyard Millet and mix well.
** Let it come back to a rolling boil, which will take a few minutes. Keep stirring in between to avoid it sticking to the bottom of the vessel. Then reduce the heat to medium and continue cooking until 80% cooked, it should turn soft.
** Add in turmeric leaves by slightly crushing with hands so that it imparts more aromas while cooking. Continue cooking on medium heat until varai is cooked to 90%. Lastly add coconut milk, mix well and further cook until 100% done.
** The Kheeri should be cooked mushy and thick in texture without any watery residue remnants. We usually prepare two types of coconut milk thin and thick as mentioned in detail on the link given, you can add thin texture coconut milk when 50% cooked and the thicker one when 90% done which is what is usually done.
** However, if using readily available coconut milk, which is also very good and helpful in case of preparation of lesser quantity of Kheeri, you may add it last when 90% cooked and done as here the same is available only in thick texture.
** Note : The cheppi kheri, thickens on resting, so if slightly thinner textured do not worry. But it is always preferably to prepare it thick and add in hot boiling water as is need and mix to bring it to required consistency while serving if need be.
** Note : You should not use water in excess and should keep stirring the mixture and at no point leave the kheeri unattended when cooking as stirring often to check that it does not get burnt at the bottom and also add in water if required which is a very important step. The kheeri remains good for 2 days if stored in fridge well.
** “Varai Cheppi Kheeri (Indian Barnyard Millet Cooked in Coconut Milk)” is done and ready to be offered as Naivedyam to God and thereby served to family and friends. Always serve it hot for best taste along with any side dish of your family choice. In my home both hubby and me love to relish it with Patrado (Steamed Colocasia Leaves Rolls) and thick seasoned dalitoy (Tuvar dal), try it, tastes awesome.
** I would also like to mention here that though “Cheppi Kheeri” is prepared as an Naivedyam offering to God especially to Sri Ganesha on Ganesha Chaturthi, there are many people who are not fond of it as they consider it bland. I guess one needs to develop a taste from childhood to relish on some of the traditional dishes as these days youngsters are so used to fast foods that they detest homemade dishes.
** Again, some people add on some sugar or jaggery powder and prepare a sweeter version too, while a few more relish it with a pinch of salt of any spicy pickle. Each one has their own favorite variation of relishing cheppi kheeri and unless one tries it out they will not know its taste for sure. In my opinion we should always prepare traditional dishes atleast once in a year and make it a compulsion to savor so that the tradition continues for generations to come which otherwise will slowly be lost forever.
** Sharing a few links below which includes step by step pictures of “Cheppi Kheeri” recipe and a few other version …
** You can check method of preparing “Coconut Milk/ Narla Rosu/ Nariyal ka Doodh” by following the link given below ….
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