Ker Sangri Recipe
Panch Kuta | Ker Sangri ki Sabji
Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Being very simple to make and delicious to eat, it is made in almost all the Rajasthani households, especially in the Marwar region of the state.
After just a few hours of soaking these berries/beans in water, they can be cooked with everyday masalas.
This is even a great dish to make when you are out of vegetables. It stays for about a week in the refrigerator and therefore, it makes for a great travel dish or weekday meals.
Ker Sangri ki Sabji can be easily enjoyed with Missi roti, Rajasthani Dal, Gatte Ki Sabji.
Here is a tried and tested authentic recipe to make it at home.
Soaking Time:
9 Hours
Preparation Time:
10 Minutes
Cooking Time:
15 Minutes
Ingredients (Servings - 4 people)
- Sangri – 100 g
- Ker – 1 tablespoon
- Kumathiya – 1 tablespoon(Optional)
- Dry whole red chili – 2 pieces
- Red Chilli Powder – 2 teaspoon
- Coriander Powder – 3 teaspoon
- Water, to boil – 1 glass
- Turmeric Powder – ¼ teaspoon
- Dry Mango Powder(Amchur) – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Hing – ¼ teaspoon
- Salt – 1 teaspoon or as per taste
- Oil – 3 tablespoon
- Garam Masala – ¼ teaspoon
How to make Ker Sangri
Soaking and Washing Sangri, Ker, Kumathiya
- Mix sangri, Ker, and kumathiya. Soak them in water for 8 to 9 hours.
- Both ker and sangri have a lot of dust in them. So make sure to wash them multiple times before cooking.
- To wash them, take water in 2 large bowls, add sangri, ker, and kumathiya in one of them.
- Transfer the ker, kaumathiya, sangri from one bowl to another with hands leaving the dirty water in the bowl itself.
- Remove the dirty water and refill the bowl with fresh water.
- Repeat the process until clean water is remaining in the bowl.
- Washing them in this way leaves the dirt in the bowl itself.
- Now, spread them on a plate and pick all the sticks and pebbles from them.
Boiling sangri, ker and kumathiya
- Add sangri, ker, and kumathiya into the cooker and add a glass of water to it.
- Take 1 whistle in the cooker. Switch off the flame and let the cooker cool down.
- Take a strainer and drain the water and keep it aside.
Making Gravy
- Heat oil in a pan.
- When the oil is hot, add hing and jeera.
- On a low flame, add red chilli powder, coriander powder, and turmeric powder and saute them for 2 minutes.
- Add sangri, ker, kumathiya to it and mix well.
- Allow cooking on low flame for 5 minutes.
- When the oil starts separating from the vegetable, put the flame off.
- Add dry mango powder and garam masala and mix well.
Serve it hot with puri, paratha, or fulka. - It can also serve with makki or bajre ki roti.
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Ker Sangri Recipe Tips
which add magic to your recipe!!!
Tip 1
Putting more oil in the vegetable makes the vegetable taste very good.
Tip 2
This vegetable does not get spoiled for one week if kept in an airtight container in the refrigerator.
Tip 3
Even if you don’t have ker or kumathiya, you can follow the same recipe for making sangri only.
Tip 4
Raisin may be added in the sabzi, which makes it rich and also adds a light sweetness in this spicy tangy dish.
Tip 5
It can also be carried during travelling.
Tip 6
Both ker and sangri have a lot of dust in them. So make sure to wash them multiple times before cooking. To wash them, take water in 2 large bowls, add sangri, ker and kumathiya in one of them. Transfer the ker, kaumathiya, sangri from one bowl to another with hands leaving the dirty water in the bowl itself. Remove the dirty water and refill the bowl with fresh water. Repeat the process until clean water is remaining in the bowl. Washing them in this way, leaves the dirt in the bowl itself.
Tip 7
Sometimes sangri have the stalk (dunthel) still attached to it. Make sure to remove it before cooking.
Recipe Card
Ker Sangri Recipe | Panchkuta Recipe
Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Being very simple to make and delicious to eat, it is made in almost all the Rajasthani households, especially in the Marwar region of the state.
Ingredients
- 100 g Sangri
- 1 tablespoon Ker
- 1 tablespoon Kumathiya
- 2 pieces Dry whole red chili
- 2 teaspoon Red Chilli Powder
- 3 teaspoon Coriander Powder
- 1 glass Water,to boil
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Dry Mango Powder(Amchur)
- ½ teaspoon Cumin seeds
- ¼ teaspoon Hing
- 1 teaspoon Salt
- 3 tablespoon Oil
- ¼ teaspoon Garam Masala
Instructions
Soaking and Washing Sangri, Ker, Kumathiya
- Mix sangri, Ker, and kumathiya. Soak them in water for 8 to 9 hours.
- Both ker and sangri have a lot of dust in them. So make sure to wash them multiple times before cooking.
- To wash them, take water in 2 large bowls, add sangri, ker, and kumathiya in one of them.Transfer the ker, kaumathiya, sangri from one bowl to another with hands leaving the dirty water in the bowl itself.
- Remove the dirty water and refill the bowl with fresh water.
- Repeat the process until clean water is remaining in the bowl.Washing them in this way leaves the dirt in the bowl itself.
- Now, spread them on a plate and pick all the sticks and pebbles from them.
Boiling sangri, ker and kumathiya
- Add sangri, ker, and kumathiya into the cooker and add a glass of water to it.
- Take 1 whistle in the cooker. Switch off the flame and let the cooker cool down.Take a strainer and drain the water and keep it aside.
Making Gravy
- Heat oil in a pan.When the oil is hot, add hing and jeera.
- On a low flame, add red chilli powder, coriander powder, and turmeric powder and saute them for 2 minutes.
- Add sangri, ker, kumathiya to it and mix well.Allow cooking on low flame for 5 minutes.
- When the oil starts separating from the vegetable, put the flame off.
- Add dry mango powder and garam masala and mix well.Serve it hot with puri, paratha or fulka.It can also serve with makki or bajre ki roti.
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