A Little About This Dish Ker Sangri
At my little onion shop, there used to work a hardworking laborer from Rajasthan. As a child, I would often watch him arrive early in the morning with his small bag and simple tools, ready to work tirelessly under the blazing sun. Despite his modest life, there was a quiet contentment in him. He always wore a gentle smile and seemed to find joy in the smallest things.My younger sister often accompanied me to the shop. She was always curious about everything, especially food. One day, she asked, “Brother, what does he eat that keeps him so energetic?” That question made me think: perhaps I could try making something simple yet flavorful at home, inspired by his humble meals.
That very day, I attempted to cook Ker Sangri for the first time. My sister stood by my side, asking questions at every step and helping me out. As the aroma of the dry berries and spices filled the kitchen, her eyes lit up. “Wow, this smells just like Rajasthan!” she exclaimed. From that day onward, Ker Sangri became a regular in our kitchen, a dish we both grew to love.
Ker Sangri is not just delicious; it’s incredibly nutritious. The dry berries (Ker) and the desert beans (Sangri) are packed with vitamins, minerals, and fiber. My sister always pointed out how it gave us energy and was perfect for children too. Eating it with roti or bajra roti brings the flavors of Rajasthan right to our table. She would often say, “Brother, this dish connects us to our roots and traditions. Cooking it is as delightful as eating it.”
Over time, we experimented with different spice levels. Sometimes slightly spicy, sometimes mildly sweet, and sometimes entirely traditional. Each version brought a new flavor and excitement. It made us realize how a simple combination of ingredients can bring so much variety and joy.
Even today, whether I’m working at the shop or my sister is trying out a new recipe in the kitchen, Ker Sangri reminds us of family, hard work, and cherished memories. It’s a dish that fills the stomach and warms the heart.
Ker Sangri isn’t just food; it’s a story of effort, family bonds, culture, and taste. Each bite carries the essence of Rajasthan and the fond memories of my sister and me experimenting in the kitchen. That is why this dish will always hold a special place in our hearts.
What Makes This Ker Sangri Recipe Special
Ker Sangri is not just another Rajasthani dish; it is a celebration of the desert’s resilience and flavors. The very ingredients – Ker (desert berries) and Sangri (dried beans) – are native to Rajasthan, surviving the harsh, arid climate, and carrying a unique earthy, tangy flavor that instantly transports you to the desert landscapes. The taste is a beautiful balance of tanginess from Ker, subtle nuttiness from Sangri, and aromatic Indian spices that bring warmth and depth in every bite.
Culturally, this dish is a staple in many Rajasthani households during festivals and weddings. It reflects the ingenuity of local cuisine, where preservation techniques were used to make seasonal produce last through the scorching summers. Making Ker Sangri is also special because of the preparation process – soaking, boiling, and slow cooking with authentic spices – which demands patience but rewards with an unmatched flavor profile.
From a health perspective, this dish is packed with fiber, protein, and antioxidants, making it a nutritious addition to any meal. Unlike typical fried or heavy foods, Ker Sangri is light yet hearty, perfect for those who want to enjoy traditional flavors without feeling weighed down.
Moreover, Ker Sangri carries emotional and nostalgic value. Many recall watching their elders soak and prepare the beans, sharing stories of the desert, and enjoying this dish with fresh bajra rotis. Its versatility is also commendable – it can be served as a side with chapati, as a filling in wraps, or even as a dry snack for special occasions.
In essence, this recipe is a blend of culture, flavor, nutrition, and nostalgia, offering a taste of Rajasthan that is both timeless and unforgettable. Whether you are trying it for the first time or recreating a childhood memory, Ker Sangri promises an experience that goes beyond the plate – it’s a journey into the heart of Rajasthani cuisine
Ker are small, tangy desert berries that grow naturally in Rajasthan. They have a unique sourness that gives the dish its characteristic flavor. Before cooking, they need to be soaked to soften, which also reduces their natural tartness slightly, making them perfect for blending with spices.
Sangri (Dried Beans) – 1 cup
Sangri are long, slender dried beans harvested from desert shrubs. They are slightly nutty in flavor and require soaking overnight to rehydrate. This ensures they cook evenly and absorb all the spices, giving the dish its hearty texture.
Oil – 3 tablespoons
Traditionally, mustard oil or vegetable oil is used to sauté spices. The oil carries the aroma and flavors throughout the dish, making every bite rich and satisfying.
Cumin Seeds – 1 teaspoon
Cumin seeds add a warm, earthy aroma when fried in hot oil. They act as the base of the spice blend, enhancing the taste of Ker and Sangri without overpowering them.
Hing (Asafoetida) – ¼ teaspoon
Hing is a tiny pinch of magic! It aids digestion and adds a subtle pungent flavor that elevates the entire dish. Be careful not to overuse it; a little goes a long way.
Turmeric Powder – ½ teaspoon
Turmeric gives the dish a golden hue and a mild earthy taste. It also has natural anti-inflammatory properties, making the dish not only tasty but healthy.
Red Chili Powder – 1 teaspoon
This adds a kick of heat. You can adjust it depending on how spicy you like your food. Red chili powder blends beautifully with the tangy Ker for a balanced flavor.
Coriander Powder – 1 teaspoon
Coriander powder adds a mild, citrusy note. It complements the nutty Sangri perfectly and gives the dish a harmonious taste.
Amchur (Dry Mango Powder) – 1 teaspoon
Amchur enhances the tanginess of the Ker. It adds a pleasant fruity sourness that makes every bite zesty and fresh.
Salt – to taste
Salt balances all the flavors. Add gradually and taste as you cook to avoid oversalting.
Optional:
Culturally, this dish is a staple in many Rajasthani households during festivals and weddings. It reflects the ingenuity of local cuisine, where preservation techniques were used to make seasonal produce last through the scorching summers. Making Ker Sangri is also special because of the preparation process – soaking, boiling, and slow cooking with authentic spices – which demands patience but rewards with an unmatched flavor profile.
From a health perspective, this dish is packed with fiber, protein, and antioxidants, making it a nutritious addition to any meal. Unlike typical fried or heavy foods, Ker Sangri is light yet hearty, perfect for those who want to enjoy traditional flavors without feeling weighed down.
Moreover, Ker Sangri carries emotional and nostalgic value. Many recall watching their elders soak and prepare the beans, sharing stories of the desert, and enjoying this dish with fresh bajra rotis. Its versatility is also commendable – it can be served as a side with chapati, as a filling in wraps, or even as a dry snack for special occasions.
In essence, this recipe is a blend of culture, flavor, nutrition, and nostalgia, offering a taste of Rajasthan that is both timeless and unforgettable. Whether you are trying it for the first time or recreating a childhood memory, Ker Sangri promises an experience that goes beyond the plate – it’s a journey into the heart of Rajasthani cuisine
Ingredients list for Ker Sangri
Ker (Desert Berries) – 1 cupKer are small, tangy desert berries that grow naturally in Rajasthan. They have a unique sourness that gives the dish its characteristic flavor. Before cooking, they need to be soaked to soften, which also reduces their natural tartness slightly, making them perfect for blending with spices.
Sangri (Dried Beans) – 1 cup
Sangri are long, slender dried beans harvested from desert shrubs. They are slightly nutty in flavor and require soaking overnight to rehydrate. This ensures they cook evenly and absorb all the spices, giving the dish its hearty texture.
Oil – 3 tablespoons
Traditionally, mustard oil or vegetable oil is used to sauté spices. The oil carries the aroma and flavors throughout the dish, making every bite rich and satisfying.
Cumin Seeds – 1 teaspoon
Cumin seeds add a warm, earthy aroma when fried in hot oil. They act as the base of the spice blend, enhancing the taste of Ker and Sangri without overpowering them.
Hing (Asafoetida) – ¼ teaspoon
Hing is a tiny pinch of magic! It aids digestion and adds a subtle pungent flavor that elevates the entire dish. Be careful not to overuse it; a little goes a long way.
Turmeric Powder – ½ teaspoon
Turmeric gives the dish a golden hue and a mild earthy taste. It also has natural anti-inflammatory properties, making the dish not only tasty but healthy.
Red Chili Powder – 1 teaspoon
This adds a kick of heat. You can adjust it depending on how spicy you like your food. Red chili powder blends beautifully with the tangy Ker for a balanced flavor.
Coriander Powder – 1 teaspoon
Coriander powder adds a mild, citrusy note. It complements the nutty Sangri perfectly and gives the dish a harmonious taste.
Amchur (Dry Mango Powder) – 1 teaspoon
Amchur enhances the tanginess of the Ker. It adds a pleasant fruity sourness that makes every bite zesty and fresh.
Salt – to taste
Salt balances all the flavors. Add gradually and taste as you cook to avoid oversalting.
Optional:
Dry Coconut – 2 tablespoons
Some people add shredded dry coconut at the end for texture and a mild sweetness. It also adds a subtle tropical aroma, making the dish richer.
Green Chilies – 2, chopped
If you enjoy extra spice and a fresh kick, adding finely chopped green chilies elevates the flavor profile.
Small Tips:
Take 1 cup dried Ker berries and 1 cup dried Sangri beans. Wash them thoroughly to remove any dust or dirt. Soak them separately in enough water for 8–10 hours or overnight. This softens them and reduces the bitterness.
Drain and Rinse:
After soaking, drain all the water completely. Rinse both Ker and Sangri under running water. This helps remove excess salt and impurities, making them ready for cooking.
Prepare the Tempering:
Heat 3 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add 1 teaspoon cumin seeds and a pinch of asafoetida (hing). Sauté for 30 seconds until aromatic. This forms the flavor base.
Add Spices:
Sprinkle in ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Fry for 30–40 seconds, stirring constantly, so the spices release their aroma but do not burn.
Cook Ker & Sangri:
Add the soaked Ker and Sangri into the pan. Mix thoroughly so that the spices coat them evenly. Reduce the heat to low, cover the pan with a lid, and let it cook for 15–20 minutes, stirring occasionally. This allows the vegetables to cook evenly and absorb the spices.
Add Finishing Touches:
Sprinkle 1 teaspoon amchur (dry mango powder) for tanginess. You can also add finely chopped green chilies or dry coconut if desired. Stir gently and cook for an additional 2–3 minutes. Taste and adjust salt or chili as needed.
Rest Before Serving:
Turn off the heat and let the Ker Sangri rest for 5 minutes before serving. This allows the flavors to meld together.
Some people add shredded dry coconut at the end for texture and a mild sweetness. It also adds a subtle tropical aroma, making the dish richer.
Green Chilies – 2, chopped
If you enjoy extra spice and a fresh kick, adding finely chopped green chilies elevates the flavor profile.
Small Tips:
- Always soak Ker and Sangri properly; it ensures even cooking and soft texture.
- Fry spices gently; burning cumin or hing can make the dish bitter.
- Adjust tanginess with amchur carefully; too much can overpower the natural flavor of Ker.
Step by Step Guide Ker Sangri
Soak the Ker and Sangri:Take 1 cup dried Ker berries and 1 cup dried Sangri beans. Wash them thoroughly to remove any dust or dirt. Soak them separately in enough water for 8–10 hours or overnight. This softens them and reduces the bitterness.
Drain and Rinse:
After soaking, drain all the water completely. Rinse both Ker and Sangri under running water. This helps remove excess salt and impurities, making them ready for cooking.
Prepare the Tempering:
Heat 3 tablespoons of oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add 1 teaspoon cumin seeds and a pinch of asafoetida (hing). Sauté for 30 seconds until aromatic. This forms the flavor base.
Add Spices:
Sprinkle in ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Fry for 30–40 seconds, stirring constantly, so the spices release their aroma but do not burn.
Cook Ker & Sangri:
Add the soaked Ker and Sangri into the pan. Mix thoroughly so that the spices coat them evenly. Reduce the heat to low, cover the pan with a lid, and let it cook for 15–20 minutes, stirring occasionally. This allows the vegetables to cook evenly and absorb the spices.
Add Finishing Touches:
Sprinkle 1 teaspoon amchur (dry mango powder) for tanginess. You can also add finely chopped green chilies or dry coconut if desired. Stir gently and cook for an additional 2–3 minutes. Taste and adjust salt or chili as needed.
Rest Before Serving:
Turn off the heat and let the Ker Sangri rest for 5 minutes before serving. This allows the flavors to meld together.
Tips:
- Use a heavy-bottomed pan to prevent sticking.
- Stir occasionally to avoid burning the spices.
- Adjust tanginess with amchur or lemon juice.
- Serve hot with bajra roti or Indian bread.
Essential Equipment
- Heavy-bottomed pan or kadai –Essential for even cooking and preventing sticking.
- Mixing bowls – For soaking Ker and Sangri separately.
- Measuring spoons & cups – To measure spices, oil, and other ingredients accurately.
- Lid for the pan – To cover while cooking and retain moisture.
- Spatula / Wooden spoon – For stirring the mixture gently.
- Strainer / Colander – To drain and rinse soaked Ker and Sangri.
Pro Tips For Perfect Result
Soaking is Key: Always soak Ker and Sangri separately for at least 6–8 hours or overnight. This softens them and reduces bitterness, making the final dish tender and flavorful.Boiling Before Cooking: After soaking, boil Ker and Sangri briefly. This ensures they are fully cooked and reduces the cooking time in the pan.
Spice Balance: Adjust red chili powder, coriander powder, and turmeric according to your taste. Ker Sangri has a naturally tangy and slightly earthy flavor, so spices should enhance, not overpower.
Oil Usage: Traditionally, groundnut or mustard oil is used for authentic Rajasthani flavor. You can use any neutral oil if desired, but the taste may slightly differ.
Salt Timing: Add salt after the initial cooking of Ker and Sangri to prevent them from becoming tough.
Garnishing: Fresh coriander leaves and a light squeeze of lemon juice at the end elevate the taste.
Storage: Ker Sangri can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze in small portions.
Reheating: Gently reheat in a pan over low flame. Avoid microwaving directly as it may make the dish dry.
Avoid Overcooking: Cooking too long can make Ker and Sangri mushy. Cook until they are tender but still hold their shape.
Pairing Suggestions: Serve with bajra roti, missi roti, or plain rice for a traditional Rajasthani experience.
How to Enjoy This Dish
Traditional Rajasthani Pairing
Serve hot Ker Sangri with bajra roti (millet flatbread) or missi roti. These roti varieties complement the earthy and tangy flavors of Ker Sangri perfectly.
With Rice
With Rice
Pair with steamed basmati rice for a wholesome, filling meal. The neutral flavor of rice balances the spiced tanginess of the dish.
Accompaniment
Accompaniment
Add a small bowl of plain yogurt or raita on the side. The creamy texture of yogurt cuts through the spice and enhances overall taste.
Pickles & Chutneys
A dash of mango pickle or green chutney elevates the flavors and adds an extra tangy kick.
Garnishing
Garnishing
Sprinkle fresh coriander leaves and a light drizzle of ghee before serving to bring out aroma and richness.
For Special Occasions
For Special Occasions
Serve in small bowls as part of a Rajasthani thali, accompanied by dal, chapati, and papad, for an authentic cultural experience.
Snack Option
Snack Option
You can also use Ker Sangri as a filling for wraps or sandwiches with a light spread of yogurt or chutney for a fusion twist.
Temperature
Temperature
Always serve hot or warm. The flavors are most vibrant when the dish is freshly cooked.
Presentation Tip
Presentation Tip
For a visually appealing plate, use white or neutral-colored plates so that the reddish-brown hues of Ker Sangri pop.
Nutrition Information (per serving)
- Calories: 120 kcal
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 5 g
- Fiber: 6 g
- Iron: 3 mg
- Calcium: 40 mg
Note: Ker Sangri is low in calories and rich in fiber, making it a healthy traditional dish perfect for weight-conscious diets. Pairing it with roti or rice adds wholesome nutrition.
Try This Twist Ker Sangri
Dry Ker Sangri: This is the most common way to enjoy Ker Sangri. The ker berries and sangri beans are cooked with minimal oil and spices, giving a slightly tangy, flavorful side dish that pairs perfectly with roti or paratha.
Gravy Ker Sangri: For those who prefer a saucier dish, you can prepare Ker Sangri with a light tomato or yogurt-based gravy. This makes it an excellent accompaniment to steamed rice and gives the dish a more comforting, homely feel.
Healthy Roasted Version: By lightly roasting the ker and sangri instead of frying, you can retain more nutrients while keeping the dish low in oil. This is a great option for health-conscious eaters who don’t want to compromise on taste.
Crunchy Variation: Adding peanuts or sesame seeds while cooking gives the dish an extra crunch and enhances its protein content. This also adds a subtle nutty flavor that complements the natural tanginess of the ker berries.
Spicy Version: For spice lovers, increasing the amount of red chili powder or adding fresh green chilies makes the dish fiery and exciting. This version works well for those who enjoy bold flavors.
Mild Family-Friendly Version: Using fewer spices and a hint of jaggery balances the tanginess and makes it suitable for kids or people who prefer milder flavors.
Vegetable-Enhanced Version: You can mix in seasonal vegetables like bottle gourd, cluster beans, or carrots. This adds variety, makes the dish more wholesome, and introduces new textures while keeping the traditional Rajasthani essence intact.
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Frequently Asked Questions
What is Ker Sangri?
How do I prepare Ker Sangri for cooking?
Is Ker Sangri gluten-free?
Can I make Ker Sangri spicy?
How long can I store cooked Ker Sangri?
Can I freeze Ker Sangri?
What sides go well with Ker Sangri?
conclusion
Ker Sangri is not just a traditional Rajasthani delicacy; it’s a celebration of desert flavors and simple ingredients turned into a wholesome dish. With its unique combination of dried desert beans (Sangri) and caper berries (Ker), this recipe offers a delightful balance of tangy, spicy, and earthy notes. Whether served with roti, bajra chapati, or plain rice, Ker Sangri brings an authentic taste of Rajasthan straight to your kitchen.
Cooking this dish is also a journey – from soaking the beans overnight to blending the spices perfectly – making it rewarding both in aroma and flavor. It’s naturally gluten-free, vegetarian, and can be customized for spice levels, making it suitable for diverse palates. Perfect for family meals or special occasions, this recipe preserves the heritage while being easy enough for home cooks.
Enjoy the vibrant taste of Ker Sangri and let this traditional Rajasthani dish become a part of your regular meal rotation!
Ker Sangri – Traditional Rajasthani Delicacy
Prep Time: 15 mins Cook Time: 40 mins
Total Time: 55 mins Servings: 4
Cuisine: Indian Category: Vegetarian Main
Ingredients
- 1 cup dried Sangri beans, soaked overnight
- 1/2 cup Ker (dried caper berries), soaked for 2 hours
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp chopped fresh coriander for garnish
Instructions
- Heat oil in a pan, add cumin seeds and let them splutter.
- Add soaked Ker and Sangri, sauté for 5 minutes.
- Add turmeric, chili powder, coriander powder, and salt.
- Cover and cook on low heat for 30–35 minutes until soft, stirring occasionally.
- Garnish with fresh coriander and serve hot with roti or rice.
