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.
The cuisine of Rajasthan is very different from other states and has an identity of its own.
The appearance and taste are unique and that is the reason it attracts tourists from all over the world.
Most of the popular recipes from Rajasthan doesn’t use vegetable.
One of the reasons being in olden times, it used to get very difficult to grow vegetables in extreme heat, and thus the Rajasthani households used to rely on lentils, beans, and flours.
One such popular dish that is becoming popular all over the world along with Dal Baati Churma, is this KER SANGRI sabzi.
I tasted this delicious dish during my Rajasthan trip and I was hooked.
I bought a packet of the Ker Sangri Mixture from the local market in Rajasthan and tried my hands on it when I returned back.
Very simple to make and delicious to eat, it is made in almost all the Rajasthani households, especially in the Marwad region.
So if you are also eager to know what this Rajasthani dish tastes like, buy the ingredients and try it at home.
What is Ker Sangri?
It is a Rajasthani delicacy that is made using dried Ker Berries and Sangri Beans.
Just a few hours of soaking these berries/beans in water and then it is cooked along with curd and everyday masalas.
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.
So if you are looking for a vegan option, you can skip adding curd in this sabzi.
This is even a great dish to make when you are out of vegetables and it stays for about a week in the refrigerator.
If you can find, also add Kumathiya, another Rajasthani ingredient in this dish to make it more traditional.
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.
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.
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. Add Ker and Sangri in a pressure pan and add 2 cups of water and 1 tsp 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.
Heat oil in a pan.
When the oil is hot, add hing, zeera and saunf. Add dry red chilies and fry for a few seconds.
Now add coriander powder, red chilli powder, turmeric powder, garam masala powder, amchoor powder and mix well.
Add cooked ker and sangri.
Add curd, kishmish and salt and mix well.
Cover and cook for 6-8 minutes. Garnish with fresh coriander and serve hot.
Ker Sangri Recipe
- 1/2 cup Ker
- 1 and 1/2 cup Sangri
- 5 tbsp Oil
- 1/4 tsp Hing
- 1 tsp Jeera
- 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 Dry Mango Powder
- 2 tbsp Curd
- 1/4 cup Raisins
- Salt to taste
- 2 tbsp Fresh Coriander (Chopped)
- 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 pan and add 2 cups of water and 1 tsp 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, zeera and saunf.
- 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, amchoor powder and mix well.
- Add curd, kishmish and salt and mix well.
- Cover and cook for 6-8 minutes.
- Garnish with fresh coriander.
- Serve hot with dal and roti or rice.