Ker Sangri

Ker sangri is a dish that captures the ingenuity and determination of the people who live in the Thar Desert.

 

 

The Ker Sangri Kumtha of Rajasthan is renowned for its flavorful spices and delicious texture. When discussing the cuisine of the land of maharajas and kings, the list of dishes is never-ending. Because of the extremely dry climate, most of the state’s colourful dishes are dry. Food from Rajasthan, a state known for its rich royal culture and unique flavour profile when compared to other states, has long been a favourite of foodies around the world.

 

 

Dried Ker Berries and Sangri Beans are the main ingredients in the Rajasthani speciality known as Ker Sangri. It is prepared in nearly every home in Rajasthan, particularly in the Marwar region of the state, due to its ease of preparation and delicious taste.

 

These berries or beans only need to soak in water for a few hours before being cooked with curd and regular spices. To make this dish more authentically Rajasthani, use Kumathiya if you can get your hands on it.

 

 

Every family prepares it in their unique way. Some prepare it with curd, while others simply stir fry it with common spices.

But if you want to have an authentic taste of Ker Sangri, have it made by a local of Rajasthan. It is a must eat food to try in Jaisalmer. Manvar, our Jaisalmer desert camp, is surrounded by Khejri trees that are used for making fresh Ker Sangri.

 

 

Even if you don’t have any vegetables on hand, you can still make this dish and enjoy it for up to a week later. As a result, it’s perfect for packing in a lunchbox or eating during the week.

 

 

These ingredients are unique because of the resourcefulness of the locals, who handle them with great care and respect. Historically, ker and sangri were among the few available meals during times of famine and drought. In the region’s more rural areas, they are still greatly enjoyed.

 

 

The events of 1730 at Khejarli are also a starting point for understanding the significance of the local vegetation and produce to the people. The Bishnoi people of the area near Khejarli protested when Maharaja Abhai Singh Rathore of Marwar sent his men to cut down and collect wood from Khejri trees. Amrita Devi displayed incredible bravery by hugging a tree to prevent it from being cut down. The rest of the town soon followed suit. Up to 363 villagers were executed by soldiers who beheaded them. The tree-cutting was finally put to a halt after intervention from the king, who also declared the area a conservation preserve. It’s often cited as the impetus for 1973’s Chipko movement’s rise to prominence.

 

 

Ingredients

 

Ker and Sangri – Ker and Sangri are two dry ingredients popular in Rajasthani households. These two ingredients combined make an excellent sabzi that can be served with Poori, Paratha, or Phulka.

 

 

Yogurt – Yogurt is used to add tanginess to this dish. Before adding, make sure the curd is not sour, as this will ruin the flavour of the dish.

 

 

Spices – Coriander powder, red chilli powder, turmeric powder, garam masala powder, dry mango powder, and salt are used in this Rajasthani Sabzi.

 

These spices give the dish a spicy and tangy flavour, making it even more delicious.

 

Raisins are added to the sabzi to make it richer and to add a light sweetness to this spicy tangy dish.

 

 

Oil – Any vegetable oil can be used to make this dish. Ker Sangri is even prepared in ghee in some Rajasthani households.

 

 

Aside from these, you’ll need hing, cumin seeds, fennel seeds, dry red chillies, and fresh coriander leaves.

 

 

Method of preparation:

 

 

Soak the ker and sangri in a jug of water for 5 to 6 hours or overnight. If you want to make panchkuta, you should also let the other three ingredients soak in water overnight.

 

Let ker and sangri dry for a while after you pull them out of the water.

 

 

Heat the mustard oil or whatever oil you are using in a pan.

 

 

When the oil is hot, put in the asafoetida and then the cumin seeds.

 

 

When the cumin seeds are done, add the ker and sangri. Add any ingredients you want to panchkuta.

 

 

Mix well after adding all the spices.

 

 

Stir the food for a minute or two over low heat.

 

 

Let it cook for 7–8 minutes, or until all of the water is gone.

 

 

Let it cool to room temperature and put it in a container that won’t let air in.

 

 

Serving Suggestions

 

Usually, Makki Ki Roti or Bajre Ki Roti is served with Ker and Sangri Sabzi. But you can also serve Phulka, Tawa Paratha, Missi Roti, and Puri with it. You can even eat it every day as a side dish with Dal, Phulka, and Rice.

 

 

Suggestions for Storage

 

 

 

If you put Rajasthani Ker Sangri in an airtight container and put it in the fridge, it will last about a week. If you’re making a lot of it, only heat the amount you’re going to serve.

As heating Ker Sangri over and over again can make it go bad faster. You can make it nice and warm in the microwave or a pan. If you think it’s too dry, sprinkle a little water on it and mix it well while it’s heating up.

 

You can try dishes from the Thar region like Dal Bati Churma, Gatte ki sabzi, and others at Manvar, our desert camp in Jodhpur. Visit our blog, Traditional Recipes of Rajasthan, to learn more about the food of Rajasthan.