Ker Sangri

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 this dish.

Ker Sangri is a traditional Rajasthani dish made using dried Ker Berries and Sangri Beans. This dish is more famous in the Marwad region of Rajasthan which is basically a dessert and nothing but these berries and beans grow in the sand.

Since the temperature rises very high during the summer, it practically becomes impossible to grow anything, these berries come in handy for cooking and so most households in this region stock their yearly share.

Just a few hours of soaking these berries/beans in water and they have a great dish to enjoy for meals. During our recent trip to Rajasthan, I ate my share of Ker Sangari and also got hold of a small packet of these berries and beans to bring back home.

The other day, when I ran out of vegetables, I thought of making it for lunch and packed the same for my husband’s tiffin. Not only did his colleagues loved the dish but some of them who were from Rajasthan literally got nostalgic and sentimental! Ker Sangri is best enjoyed with a traditional meal of roti, dal, and steamed rice.

So, whenever you crave for a homely meal, you know what you need to prepare! Here’s the recipe for preparing it.

Ker Sangri Recipe

3 from 5 votes

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Ker sangri

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 this dish.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 227 kcal

Author Neha Mathur

Ingredients

• 1/2 cup Ker
• 1 and 1/2 cup Sangri
• 4 tbsp Oil
• 1/4 tsp Hing
• 1 tsp Zeera
• 1 tsp Saunf
• 4-5 Dry Red Chillies
• 3 tsp Coriander Powder
• 2 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam masala Powder
• 2 tsp Amchoor Powder
• 2 tbsp Curd
• 1/4 cup Raisins
• Salt to taste
• 2 tbsp Fresh Coriander Chopped

Instructions

1. Wash Ker and Sangri separately a few times to remove all the dirt.

2. Soak in enough water for 8-10 hours.

3. Wash again a few times.

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

5. Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.

6. Let the pressure release and then open the cooker.

7. Drain the ker sangri.

8. Wash them once more.

9. Keep aside.

10. Heat oil in a karahi / pan.

11. When the oil is hot, add heeng, zeera and saunf.

12. Add dry red chilies and fry for a few seconds.

13. Add cooked ker and sangri.

14. Now add coriander powder, red chili powder, turmeric powder, garam masala powder, amchoor powder and mix well.

15. Add curd, kishmish and salt and mix well.

16. Cover and cook for 6-8 minutes.

17. Garnish with fresh coriander.

18. Serve hot with dal and roti or rice.

Nutrition Facts

Ker sangri

Amount Per Serving

Calories 227 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 1g6%

Sodium 99mg4%

Potassium 303mg9%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 3g3%

Protein 2g4%

Vitamin A 870IU17%

Vitamin C 67.7mg82%

Calcium 34mg3%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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