Ker sangri
Ker sangri, from above
VegRajasthan

Ker sangri

Desert berries and beans cooked with spice and amchur. Tangy, chewy and impossible anywhere but Rajasthan.

40 minTime
5 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.
Food of the Thar2 chapters · 1 min read

Make it your way

Grandma's wayKer berries, sangri beans, desert spice.
The original
189kcalsame
5 gproteinsame
7 gfibresame
40minutessame

Classic ker sangri.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ker sangri (dried)1 cup dried mix
Mustard oil3 tbsp
Cumin seeds1 tsp
Asafoetidaa pinch
Dried red chilli3
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)2 tsp
Turmeric (ground turmeric)¼ tsp
Dry mango powder2 tsp
Curd (plain yogurt, natural yoghurt)¼ cup
Raisins1 tbsp, optional
Saltto taste

Method

4 steps
  1. 1Soak the ker sangri in water overnight. Boil in fresh water for 10 minutes, drain and rinse.
  2. 2Heat mustard oil until it smokes and cool slightly. Add cumin, asafoetida and dried chillies.
  3. 3Add the ker sangri, powders and salt and saute 5 minutes.
  4. 4Add curd, amchur and raisins and cook on low until dry.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Ker sangri: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bajre ki roti35 min
Bread or rice Gatte ka pulao60 min
With a main Gatte ki sabzi50 min
With a main Laal maas100 min
To drink Makhaniya lassi10 min
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