Ker Sangri

Serves 4

25 mins

138 Kcal

The dry region of Rajasthan often forms the preparation called Ker Sangri. The dish is generally bland in flavour, very healthy in terms of nutritional value, and pretty simple in composition, and thus tastes very good. Essentially the ker and sangri are a preparation designed for dry climate regions and are widely used in the traditional cuisine of Rajasthan. Once you have the original ker sangri recipe you would need to rehydrate the sangri by soaking them in water for a few hours. Then wash the ker and sangri together. Saut them in oil and ghee till tender, then add chopped onions, garlic, and ginger along with a mix of spices such as cumin, coriander, turmeric, and red chili powder. Green chilies and fresh coriander leaves will add a dash of flavour. Some cooks make a point to add a pinch of jaggery to counterbalance the heat of spices. All these together are simmered until the ker and sangri are well cooked and have absorbed all this flavourful goodness. Finally, it can be served hot over rotis or rice. This recipe of ker sangri will tantalize your taste buds, and the rich heritage of this preparation portrays the culinary prowess of Rajasthan. Packed full of nutrients, this dish is absolutely a great way to experience the authentic flavours of this desert state, making it a must-try for any food enthusiast. Taste the rich cultural flavour of Rajasthan in this delightful dish!

Ingredients required for Ker Sangri

1 tsp cumin seeds
Salt
2-3 tbsp oil
1 tsp amchur
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder
1 pinch hing

Cooking steps for Ker Sangri

1
Begin soaking ker and sangri in a jug of water.
2
Soak both overnight to get the maximum benefits; at least soaking them for 5-6 hours will do if you are short of time.
3
This way, they soak up the moisture and get rid of all the toughness to be more soft and delicious.
4
If you're preparing Panchkula, a mix of five dried ingredients-ker, sangria, and three other components like dried white berries, dried green berries, and dried flowers-it is essential that the latter be soaked overnight with water.
5
Once the soaking time is over, drain the water and dry it a little on a clean kitchen towel. It will only remove excess moisture, which is a critical step in cooking.
6
Add some amount of mustard oil or any other type of oil you are comfortable using in a large pan.
7
Traditionally, people have used mustard oil in their dishes because it gives a robust flavour. If you do not like mustard oil, you can use other options, such as vegetable oil or canola oil.
8
Allow the oil to shimmer so that you know it is hot enough to be used in cooking.
9
Add in asafoetida, commonly referred to as hing, when the oil is hot.
10
This ingredient gives a flavour to the dish. It's that very punch of aroma.
11
Throw in cumin seeds immediately after adding asafoetida.
12
Let the cumin seeds sizzle and roast for a few seconds.
13
You will see them froth up and become slightly darkened on the edges-their flavour improves thus.
14
Now, once the cumin seeds have lightly roasted, add the soaked ker and sangri to the pan with extreme care.
15
If you are preparing Panchkula, now is the time to add any of the optional ingredients.
16
Stir everything slowly so that it makes sure that the ker and sangri are well covered with the oil and spices.
17
Now put in all the spices. You must add turmeric powder, red chilli powder, coriander powder, garam masala, and salt according to your taste.
18
The quantity may vary as per your choice but can be considered as one teaspoon of both turmeric and red chilli, coriander powder, and one tablespoon of salt as the taste is concerned. Mix well so that all the spices get dispersed perfectly in ker and sangri.
19
You need to lower the heat and continue to stir it for about 1-2 minutes so that spices get a chance to release their flavours without getting burnt.
20
Then let the mixture cook for around 7-8 minutes, allowing all the water to evaporate and enabling the ker and sangri to absorb all the spice flavours.
21
Once cooked, take out the pan with ker and sangri from the heat and let it cool down to the temperature of the room.
22
It should be completely cooled down so that no moisture stays inside the container for storage.
23
After being cooled, pack it into an airtight container for further storage.
24
Ker-sangri can be made as a side dish, vegetarian, or as a spicy pickle.
25
This is a great condiment to be served in small quantities with your meal.
26
Store it in the refrigerator for up to a week.

Shop Ingredients

Coriander Powder (1 Tsp)

Turmeric Powder (1/2 Tsp)

122

225

Salt

114

107

Chilli Powder (1 Tsp)

600

300

Oil (2-3 Tbsp)

145

163

161

136

151

291

141

730

236

Cumin Seeds (1 Tsp)

239

104

150

174

226

100

Amchur (1 Tsp)

Hing (1 pinch)

182

118

110

126

FAQs

What are Ker and Sangri?

Ker and Sangri are two of the more common ingredients used in Rajasthani cuisine. Ker is a wild fruit, whereas Sangri is the pods of the desert tree known as Prosopis cineraria. Both have dried and a taste said to be sour and sweet. Being extremely rich in nutrients, Ker and Sangri are used frequently as constituents of pickles, curries, etc. Other regional recipes make use of them.

How to prepare ker sangri for cooking?

Ker and Sangri are dry products hence they have to be hydrated before they are cooked. They have to be kept in water for quite some hours or overnight to hydrate them. Their fibres become soft and comfortable to cook once they have soaked. Once soaked, drain the water and let it dry a bit before using it in your recipe. Preparation in that way helps to reap the full flavours with even cooking.

How long can I store Ker Sangri after cooking?

Once ready, Ker Sangri can be stored in an airtight container in a cool and dry place. It stays fresh for about a week. Refrigeration may be made for a longer shelf life, and make sure to cool the dish completely before refrigerating it to retain the texture and flavour.