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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Ker Sangri

    Published: Sep 10, 2020 | Last Updated On: Sep 21, 2020 by Neha Mathur

    Ker Sangri

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    Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home.

    You can also try some popular Rajasthani Recipes such as – Rajasthani Makki Ka Dhokla, Panchmel Dal, Rajasthani Haldi Ki Sabzi, Namkeen Oliya, and Rajasthani Sev Tamatar Ki Sabzi.

    Ker sangri served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • Recipe Card

    About This Recipe

    Ker Sangri is a Rajasthani delicacy that is made using dried Ker Berries and Sangri Beans. Very simple to make and delicious to eat, it is made in almost all the Rajasthani households, especially in the Marwad region of the state.

    Just a few hours of soaking these berries/beans in water and then it is cooked along with curd and everyday masalas. If you can find, also add Kumathiya, another Rajasthani ingredient in this dish to make it more traditional.

    Each and every household has its own way of making it. While some people add curd in it, some just stir fry it along with everyday spices.

    This is even a great dish to make when you are out of vegetables and it stays for about a week in the refrigerator. And therefore it makes for a great travel dish or weekday meals.

    This dish is,

    • Unique
    • Delicious
    • Popular Rajasthani Dish
    • Perfect for weekday meals
    • Great when you are out of veggies

    Ingredients

    Ker Sangri Ingredients.

    Ker & Sangri – Ker and Sangri are two dry ingredients that are often used in Rajasthani households. A combination of these two makes a great sabzi, that can be eaten with Poori, Paratha or Phulka.

    Yogurt – Yogurt is added to add a little tanginess in this dish. before adding, make sure that the curd is not sour, otherwise, it will ruin the taste of this dish.

    Spices – This Rajasthani Sabzi uses everyday masalas such as coriander powder, red chili powder, turmeric powder, garam masala powder, dry mango powder, and salt.

    These spices adds a spicy and tangy taste to the dish, which makes it even more delicious.

    Raisins – Raisins are added in the sabzi, which makes it rich and also adds a light sweetness in this spicy tangy dish.

    Oil – You can use any vegetable oil to make this dish. Some households in Rajasthan even prepare Ker Sangri in ghee.

    Others – Apart from these ingredients, you will need hing, cumin seeds, fennel seeds, dry red chilies, and fresh coriander leaves.

    Step By Step Recipe

    Wash Ker and Sangri separately a few times to remove all the dirt. Soak in enough water for 8-10 hours. Wash again a few times.

    Ker and sangri soaked in water.

    Add Ker and Sangri in a pressure pan and add 2 cups of water and 1 teaspoon salt.

    Soaked ker and sangri added in a pressure cooker along with water and salt.

    Pressure cook for 1 whistle on high heat and then remove the cooker from the heat. Let the pressure release and then open the cooker. Drain the ker sangri. Wash them once more and keep aside.

    Pressure cooker closed.

    Heat oil in a pan.

    Oil heating in a pan.

    When the oil is hot, add hing, cumin seeds, and fennel seeds. Add dry red chilies and fry for a few seconds.

    Hing, cumin seeds, fennel seeds and dry red chillies added in the pan.

    Now add coriander powder, red chili powder, turmeric powder, garam masala powder, dry mango powder, and mix well.

    Coriander powder, red chilli powder, turmeric powder, garam masala powder, dry mango powder added in the pan.

    Add cooked ker and sangri.

    Cooked ker and sagri added in the pan.

    Add yogurt, raisins and salt and mix well.

    Yogurt, raisins and salt added in the pan.

    Cover and cook for 6-8 minutes. Garnish with fresh coriander and serve hot.

    Ready ker sangri garnished with fresh coriander.

    Frequently Asked Questions

    From where to buy Ker Sangri?

    If you ever travel to Rajasthan, don’t forget to stock on these dried Ker Berries and Sangri Beans.

    These are easily available at any local grocery store in Rajasthan. If you are not In Rajasthan, you can find them in Rajasthani stores in your city or you can even try at the local stores nearby.

    You can always order them online too. There are many online grocery portals that sell dried Ker Berries and Sangri Beans including Amazon.

    How to make it vegan?

    To make it Vegan, You can skip adding yogurt in this sabzi. Just follow the same steps and avoid adding yogurt. You can add some grated tomatoes to replace it.

    How to make it with Buttermilk?

    To make it with Buttermilk, Ker and Sangri are soaked in buttermilk for 4 to 5 hours or overnight. Once done, they are washed under running water and then cooked in the pressure cooker to make Ker Sangri.

    Serving Suggestions

    Traditionally, Ker and Sangri Sabzi is served with Makki Ki Roti or Bajre Ki Roti.

    But you can serve it along with Phulka, Tawa Paratha, Missi Roti and Puri too.

    You can even serve it as a side dish along with Dal, Phulka, and Rice for your everyday meals.

    Storage Suggestions

    Rajasthani Ker Sangri lasts for about a week in the refrigerator, when stored in an airtight container. If you are making it in large quantities, only heat the amount of sabzi you want to serve.

    As reheating, again and again, can decrease the shelve life of Ker Sangri. You can reheat it in the microwave or a pan until nice and warm. If you feel it’s a little dry, then sprinkle a little water and give it a nice mix whole reheating.

    Recipe Card

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    Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home.

    Ker Sangri Recipe

    Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home.
    3.75 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 people
    Calories: 114kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup Ker
    • 1 and ½ cup Sangri
    • 5 tablespoon Oil
    • ¼ teaspoon Hing
    • 1 teaspoon Cumin Seeds
    • 1 teaspoon Fennel Seeds
    • 4-5 Dry Red Chillies
    • 3 teaspoon Coriander Powder
    • 2 teaspoon Red Chilli Powder
    • 1 teaspoon Turmeric Powder
    • 1 teaspoon Garam masala Powder
    • 2 teaspoon Dry Mango Powder
    • 2 tablespoon Yogurt
    • ¼ cup Raisins
    • Salt to taste
    • 2 tablespoon Fresh Coriander (Chopped)
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    Instructions

    • Wash Ker and Sangri separately a few times to remove all the dirt.
    • Soak in enough water for 8-10 hours.
    • Wash again a few times.
    • Add Ker and Sangri in a pressure cooker and add 2 cups of water and 1 teaspoon salt.
    • Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.
    • Let the pressure release and then open the cooker.
    • Drain the ker sangri keep aside.
    • Wash them once more.
    • Heat oil in a pan.
    • When the oil is hot, add heeng, cumin seeds and fennel seeds.
    • Add dry red chilies and fry for a few seconds.
    • Add cooked ker and sangri.
    • Now add coriander powder, red chili powder, turmeric powder, garam masala powder, dry mango powder and mix well.
    • Add yogurt, raisins and salt and mix well.
    • Cover and cook for 6-8 minutes.
    • Garnish with fresh coriander.
    • Serve hot with dal and roti or rice.

    Notes

    Both ker and sangri have lots of dust in them. So make sure to wash them multiple times before cooking.
    Sometimes sangri have the stalk still attached to it. Make sure to remove it before cooking.

    Nutrition

    Calories: 114kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. [email protected]

      April 21, 2015 at 1:46 pm

      I have never had this but the photos are screaming out to me.. YUMMY!!

      Reply
      • msnehamathur

        April 22, 2015 at 11:20 am

        Thnx Prash

        Reply
    2. ratna

      April 22, 2015 at 7:15 pm

      I heard about Ker Sangri in the Masterchef show recently, and always wondered what that was. Thanks Neha. I’m putting it in my to do list for my Rajasthan trip later in the year.

      Reply
      • msnehamathur

        April 23, 2015 at 1:46 am

        Thnx Ratna

        Reply
    3. Anthony Lee

      February 24, 2020 at 7:20 am

      This look amaizng. Cant wait to do this with my gf xD

      Reply
      • Neha Mathur

        February 24, 2020 at 8:58 am

        Do try 🙂

        Reply
    4. Rakesh Kumar

      April 11, 2020 at 11:49 am

      It is definitely delicious. I just had today at lunch. We in Thar of Pakistan has an abundance of it. The idea of selling packaged in market is wonderful. Someone outside Thar wanted a guide. You explained very well. Thanks, Neha.

      Reply
      • Neha Mathur

        April 11, 2020 at 12:37 pm

        Thanks

        Reply

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