Ker Sangri Recipe
The delightful taste of the food of the Rajasthan is characterized by the excessive use of spices. Clarified butter (ghee) is the major element in the rajasthani cuisine. The spices in its curries and the customary sweets along every meal make the cuisine of Rajasthan rich and exotic.
Ker Sangri is one of the traditional rajasthani dish made using dried Ker Berries and Sangri Beans. The Marwad region of Rajasthan, which is basically dessert, these berries and beans grow in the sand. At very high temperature during the summers making it practically impossible to grow anything else, Rajasthani families stocks dried ker sangaris. They use it whole year, just a few hours of soaking in buttermilk or water make it fresh. It has a great taste and can be enjoyed for meals. Scarcity of water and fresh green vegetables have had their impact on the cooking in the desert. Instead of water women prefer to use milk, buttermilk and clarified butter as cooking medium. In Ker Sangri butter is used for soaking, and this give a tangy flavor to the recipe, which is specialty of Rajasthani cuisine.
Basically ker sangari is the combination of five dried vegetables and spices like ker, khumbatiya (gumthi), lisoda (or lesuaa) and dired mango prepared in curd and rajasthani masalas …………… Traditionally, good amount of chillies are used in this recipe to give hot flavour to it. A hot and sour taste of the dish makes it delicious and is served with Bajre ki Roti and Kadhi.
If you are looking for other Rajasthani recipes do check our link Daal Baati, Tipore, Gulab Jamun ki Sabzi and Moongodi.
How to make Ker Sangri Recipe
|Pachkuta ( Ker, Sangri, Khumbatiya (gumthi), Lisoda, Dried Mango pieces)||50 grams|
|Whole red chilli (lal mirch)||4-5|
|Cumin seeds (jeera)||½ tea spoon|
|Turmeric powder (haldi)||½ tea spoon|
|Red chilli (lal mirch) powder||1 tea spoon|
|Coriander powder (dhaniya)||1 tea spoon|
|Butter milk (chhach)||1 cup|
|Oil||4-5 table spoons|
- 1. Wash and clean sangri, ker and khumbatiya (gumthi) and lisoda (or lesuaa) properly.
- 2. Soak them in butter milk for 5-6 hours.
- 3. Once it is soaked, remove it from butter milk add water, salt and turmeric powder and pressure cook it for 2 whistles.
- 4. Discard water, drain and keep aside.
- 5. Wash and soak 4-5 pieces of dried mango separately and boil. Mix this with boiled ker sangiri and keep aside.
- 6. Take curd in a bowl and add red chilli powder, turmeric powder, coriander powder and salt in the curd and beat it.
- 7. Heat oil in a pan, add cumin seeds and asafoetida; allow to splutter. Now add whole red chilli and stir it for 2 minutes.
- 8. Then add curd mixture and stir it till oil gets separated.
- 9. Then add the boiled Ker sangiri and let it cook on low flame for 15 minutes.
- 10. Once it is done put the flame off and serve it with “Kadhi” and “Bajre ki Roti”.