Ker Sangri: Traditional

Rajasthani

Recipe, Meaning & Benefits

What is Ker Sangri?

The origins of Ker Sangri ji sabzi date back to times of scarcity and famine in Rajasthan. During periods when most vegetation had withered away, the ker tree berries and sangri tree beans surprisingly thrived, providing a vital source of nutrition for the local population. The resourcefulness of the villagers led to the creation of this dish, which has since become a staple in Rajasthani households.

Nutritional Benefits

Ker Sangri, or Kair Sangri, is not only delicious but also packed with nutritional benefits. It is rich in fibre and antioxidants, supporting digestion and overall health. The dish is also high in protein, making it a valuable part of a balanced diet.

Cultural Significance

Ker Sangri holds significant cultural importance in Rajasthan, particularly during festivals and special occasions. It is often prepared on Sheetala Ashtami, where devotees offer cold food to the goddess. The dish's ability to remain fresh for several days without refrigeration makes it ideal for such events.

Recipe for Ker Sangri

Preparing Ker Sangri sabzi is relatively simple and involves rehydrating the dried ingredients before cooking them with aromatic spices. Here is a basic Ker Sangri recipe:

Ingredients:

• ½ cup dried Ker berries

• 1 and ½ cups dried Sangri beans

• 2 teaspoons salt

• 5 tablespoons oil

• ¼ teaspoon asafetida (hing)

• 1 teaspoon cumin seeds (jeera)

• 1 teaspoon fennel seeds (saunf)

• 4-5 whole dry red chilies

• 3 teaspoons coriander powder

• 2 teaspoons Kashmiri red chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon garam masala powder

• 2 teaspoons dry mango powder (amchoor)

• 2 tablespoons plain yogurt (dahi, curd)

• ¼ cup raisins (kishmish)

• 2 tablespoons chopped cilantro (fresh coriander leaves)

Instructions:

1. Prepare Ker and Sangri: Wash the dried Ker and Sangri separately 2-3 times to remove dirt. Soak them separately in water for 8-10 hours. Wash again and remove any stalks from the Sangri.

2. Cook Ker and Sangri: Add the soaked Ker and Sangri to a pressure cooker with 2 cups of water and 1 teaspoon of salt. Pressure cook for 1 whistle on high heat. Let the pressure release naturally, then drain the water and wash the mixture once more.

3. Make the Sabji: Heat oil in a pan over medium-high heat. Add asafetida, cumin seeds, and fennel seeds, and sauté for a few seconds. Add dry red chillies and fry briefly. Then add coriander powder, Kashmiri red chilli powder, turmeric powder, garam masala powder, and dry mango powder, and sauté for about 10 seconds.

4. Combine and Finish: Add the cooked Ker and Sangri mixture to the pan. Mix well with yoghurt, raisins, and salt. Reduce heat to low, cover, and cook for 6-8 minutes. Garnish with cilantro and serve hot.

Serving Suggestions

Ker Sangri is traditionally served with bajra (millet) roti or dal bati, creating a wholesome and satisfying meal. It is also often paired with piping hot puris and crispy makai papads for a delightful experience. The earthy, tangy, and spicy flavours of the Ker Sangri vegetable dish make it a must-try for food enthusiasts.

Tips for Preparing Ker Sangri

• Soaking Time: Ensure that Ker and Sangri are soaked for at least 8-10 hours to rehydrate them properly.

• Spice Balance: Adjust the amount of spices according to taste, as Ker Sangri ki sabzi can be quite spicy.

• Storage: Store dried Ker and Sangri in airtight containers to maintain freshness. Properly packaged, they can last for several years.

• Variations: Some recipes include additional ingredients like mango pickle or yoghurt to enhance flavour and texture.

A Unique Gem from the Heart of the Desert