Ker Sangri Recipe
A traditional Rajasthani dish made using the dried Ker berries and Sangri beans. Ker Sangri Recipe is a famous dish of the State, especially in the Marwad region of Rajasthan, as there are more berries and beans found in the desolated sands of the land.
During summers, when the temperatures touch sky high and growing any other crops becomes almost impossible, these berries help the households in cooking and so, most of them keep a stock of these with them.
These berries can be kept for soaking and after a few hours in the water, they will be ready to be made into tasty dishes.
they have a variety of usage, as they can not only be used in curries and chutneys but can also be consumed alone. Ker Sangri is tasted best with a simple meal of steamed rice, dal, and roti.
Also, the method of preparing Ker Sangri is so easy that anyone can make it. The recipe of the same is given below.
Ker Sangri Recipe Ingredients –
1/2 cup of Ker berries, 1 and 1/2 cup of Sangri beans, 4 tablespoon of Oil, 1/4 teaspoon of Hing, 1 teaspoon of Jeera, 1 teaspoon of Saunf, 5 Pieces of Dry Red Chillies, 3 teaspoon of Coriander Powder, 2 teaspoon of Red Chilli Powder, 1 teaspoon of Turmeric Powder, 1 teaspoon of Garam masala Powder, 2 teaspoon of Amchoor Powder, 2 tablespoon of Curd, 1/4 cup of Raisins, Salt as required, 2 tablespoon of Fresh Chopped Coriander Leaves.
Ker Sangri Recipe Instructions
a) First, wash the Ker berries and Sangri beans a few times properly, so as to remove all the dirt and dust present in it. After that, soak them in sufficient water for about ten hours.
Wash again a few times after soaking them. Then, add Ker and Sangri in a pressure pan and add salt and water.
b) Now, pressure cook the beans and berries on high flame for about one whistle. Remove the cooker from the flame and let it cool. Open the cooker, take out the beans and berries and wash them again. Keep them aside.
c) Heat eat the oil in a pan, and once it is hot enough, add hing, saunf and jeera. After a few minutes, add the dry chilies and then saute. Add the cooked Ker and Sangri, and then add coriander powder, red chilli powder, turmeric powder, amchoor powder, garam masala and mix well.
You can add or reduce the quantity of the masalas according to your taste. Finally, add curd, salt, and other dry fruits like kismis or cashews and mix well.
Cover it with a lid and cook for 6 to 8 minutes, and then serve it on a plate. Garnish with fresh coriander leaves and serve hot with roti or steamed rice.