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Kerala · Lunch

Keezheri

Traditional 145. Keezheri recipe

🧺 Ingredients

• 2 cups cooked rice, cooled
• 3 tbsp tamarind paste
• 3 tbsp jaggery, grated
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 4-5 dried red chilies, broken
• 8-10 curry leaves
• 2 tbsp shallots, sliced
• 1 tsp black pepper, crushed
• Salt to taste

👩‍🍳 How to make Keezheri

1. Prepare tamarind water (2 mins, no heat): Dissolve tamarind paste in 100ml warm water, mix well. Visual: liquid should be brown, slightly thick.
2. Prepare jaggery water (1 min, no heat): Dissolve jaggery in 50ml warm water, stir until dissolved. Visual: liquid should be clear brown-gold.
3. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds, fenugreek seeds. Visual: seeds pop and crackle.
4. Add aromatics (2 mins, medium heat 160°C): Add dried red chilies, fry 15 seconds. Add curry leaves, then shallots. Fry until shallots crispy golden. Visual: shallots turn golden-brown.
5. Add rice (3 mins, medium heat 160°C): Add cooked rice, turmeric, black pepper, salt. Stir well, breaking any clumps. Visual: rice grains become coated with oil, separate easily.
6. Add liquids (5 mins, medium heat 160°C): Add tamarind water and jaggery water, mix thoroughly. Cook uncovered, stirring frequently. Visual: rice will absorb liquid, turn golden-brown, become slightly sticky and glossy.
7. Finish (2 mins, no heat): Taste and adjust salt/sweet/sour balance. Remove from heat, rest covered 1 minute. Visual: final color should be golden-brown, each grain distinct but moist.

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