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.
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,
- Popular Rajasthani Dish
- Perfect for weekday meals
- Great when you are out of veggies
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.
Add Ker and Sangri in a pressure pan 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. Wash them once more and keep aside.
Heat oil 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.
Now add coriander powder, red chili powder, turmeric powder, garam masala powder, dry mango powder, and mix well.
Add cooked ker and sangri.
Add yogurt, raisins and salt and mix well.
Cover and cook for 6-8 minutes. Garnish with fresh coriander and serve hot.
Frequently Asked Questions
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.
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.
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.
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.
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.
Ker Sangri Recipe
- 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)
- 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.