Ker Sangri – a traditional Rajasthani delicacy
About Ker Sangri
Ker Sangri is a traditional Rajasthani dish made with ker (wild berries) and sangri (a desert bean) , both native to the dry regions of Rajasthan. Ker and Sangri are typically dried and stored for later use. Ker Sangri is a staple in many Rajasthani households—perfect for days when fresh vegetables are not available. Ker sangri, traditionally found and enjoyed in Rajasthan, is now available online, making it accessible to people across India and beyond.
Both ker and sangri need to be washed thoroughly to remove any desert sand, and then soaked in water for a few hours to rehydrate. It is then cooked with soices like red chili powder, turmeric, and amchur, lending the dish a unique sour and spicy taste
Ker sangri is often paired with puri, bajra or missi roti, making it a popular choice for festive gatherings and weddings.
Step-wise instructions with pictures
In a large bowl, add dried sangri and dried ker. Add water and wash the ker and sangri thoroughly to get rid of dirt, if any.
Soak the washed ker and sangri in sufficient water for 7 to 8 hours allowing them to rehydrate. After 8 hours, drain the water and keep soaked ker and sangri aside.
Soak dry red chillies in water for 15 minutes. Blend soaked chillies and garlic into a coarse paste. Set this aside.
Peel and chop the onions into thin slices. Set this aside.
Heat 2 tbsp oil in a pan. Add cumin seeds and asafoetida. Add chopped onions and sauté until they’re soft and golden.
Add the chili-garlic paste and rinse the mixer jar with a bit of water to add to the pan. Add turmeric powder. Mix well and cook for a few minutes.
Now, add the soaked Ker and Sangri to the pan.
Mix everything thoroughly, then add coriander powder, amchur powder and salt .
Stir well, cover, and let it cook for 8-10 minutes.
Ker Sangri is ready to be served. Garnish with chopped coriander leaves and serve hot with chapatis, puris or bajra rotis.
Recipe Card
Ker Sangri
Ingredients
- 1 cup dried sangri
- 1/3 cup dried ker
- 5 to 6 dry red chillies
- 7 to 8 cloves of garlic
- 2 onions
- 2 tbsp oil
- 1 tsp cumin seeds
- ½ tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp amchoor
- salt to taste
- 2 tbsp chopped coriander leaves for garnishing
Instructions
- In a large bowl, add dried sangri and dried ker. Add water, wash the ker and sangri thoroughly to get rid of dirt, if any.
- Soak the washed ker and sangri in sufficient water for 7 to 8 hours allowing them to rehydrate.
- After 8 hours, drain the water and keep soaked ker and sangri aside.
- Soak dry red chillies in water for 15 minutes. Blend soaked chillies and garlic into a coarse paste. Set this aside.
- Â Peel and chop the onions into thin slices. Â Set this aside.
- Heat 2 tbsp oil in a pan.
- Add cumin seeds and asafoetida.
- Add chopped onions and sauté until they are soft and golden.
- Add the chili-garlic paste and rinse the mixer jar with a bit of water to add to the pan. Add turmeric powder. Â Mix well and cook for a few minutes.
- Now, add the soaked Ker and Sangri to the pan.
- Mix everything thoroughly, then add coriander powder, amchur powder and salt .Stir well, cover, and let it cook for 8-10 minutes.
- Garnish with chopped coriander leaves and serve hot with chapatis, puris or bajra rotis.
Recipe Video
More Rajasthani recipes
Gatte ki Kadhi
Missi Roti
Kachchi Haldi ki Sabzi
Dal Banjari
Panchmel Dal
Stuffed Mirchi Vada
Tamatar ki Launji
Rajasthani Aloo ki Sabzi
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Subscribe to my youtube channel for easy video recipes.
Happy Cooking!!
