Ker Sangri
A Unique Rajasthani Delicacy
Ker Sangri originated in Rajasthan’s driedregions, where the harsh climate and scarcity of water helped in shaping the local cuisine. The desert’s indigenous plants, such as the ker berry and sangri bean, became crucial food sources due to their ability to live in dry conditions. Over time, these ingredients were combined with spices and oil to create Ker Sangri, a dish that has become a symbol of Rajasthan’s rich heritage.
Ingredients
- 1 cup dried ker (wild berries)
- 1 cup dried sangri (desert beans)
- 2 tbsp mustard oil (or any vegetable oil)
- 1 tsp cumin seeds
- 1/4 tsp asafetida (hing)
- 2-3 dried red chilies
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp amchur (dry mango powder)
- 1 tbsp yogurt (optional)
- Salt to taste
Nutritional Information
- Calories: 200-250 kcal
- Protein: 6-8g
- Carbohydrates: 20-25g
- Fat: 10-12g
Directions
Step 1: Preparing Ker and Sangri
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Wash the dried ker and sangri thoroughly to remove any dirt or sand.
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Soak them in water for 8-10 hours or overnight. This rehydrates the dried ingredients.
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Drain the water and boil the ker and sangri in fresh water for 10-15 minutes until tender. Strain and set aside.
Step 2: Cooking the Dish
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Heat mustard oil in a pan until it starts to smoke slightly. This step removes the raw taste of the oil.
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Lower the heat and add cumin seeds, asafetida, and dried red chilies. Sauté for a few seconds.
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Add turmeric powder, red chili powder, and coriander powder. Mix well.
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Add the boiled ker and sangri to the pan and stir to coat them with the spices.
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Sprinkle salt and amchur powder. Cook on low heat for 5-7 minutes, stirring occasionally to prevent sticking.
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If using yogurt, mix it in during the final minutes of cooking for a slightly creamy texture.
Step 3: Finishing Touches
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Adjust the seasoning and spice levels as needed.
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Garnish with fresh coriander leaves (optional) and serve hot with bajra roti or missi roti.
Health Benefits of Ker Sangri
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Rich in Antioxidants: The natural compounds in ker and sangri help combat oxidative stress and reduce inflammation.
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Low Glycemic Index: Ideal for individuals with diabetes, as it doesn’t cause a rapid spike in blood sugar levels.
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Gut Health: The high fiber content aids digestion and supports a healthy gut microbiome.
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Plant-Based Nutrition: Provides essential nutrients and proteins for vegetarians.
Tips for Perfecting Ker Sangri
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Soaking Time: Ensure proper soaking of ker and sangri to remove bitterness and rehydrate them adequately.
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Balancing Spices: Adjust the quantity of amchur and red chili powder to achieve the desired tanginess and spiciness.
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Oil Choice: Mustard oil adds an authentic flavor, but you can substitute it with any neutral oil if preferred.
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Serving Suggestions: Pair Ker Sangri with traditional breads like bajra roti or chapati for an authentic Rajasthani meal.
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Storage: This dish has a long shelf life and can be stored for up to a week in the refrigerator, making it perfect for meal prep.
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