Ker Sangri Recipe
Ker Sangri Recipe: Ker Sangri is a unique and flavorful dish from the Rajasthani cuisine that has been enjoyed for generations. It is a combination of two different ingredients – Ker (a wild berry) and Sangri (a bean) – that are cooked together with spices to create a mouth-watering dish that’s perfect for special occasions. Together, these ingredients form a dish that is a staple in Rajasthani cuisine. Ker Sangri is a dish from the Indian state of Rajasthan that is both flavorful and nutritious.
Variations of Ker Sangri
While the traditional version of Ker Sangri is made with Ker and Sangri, there are variations that use different ingredients. Some popular variations include Ker Sangri with potatoes, Ker Sangri with lentils, and even Ker Sangri with paneer.
Nutrition Benefits of Ker Sangri
Ker Sangri is a low-calorie dish that is high in fiber, protein, and vitamins. It’s also a good source of iron, calcium, and antioxidants. As a result, it’s a great dish for those who are trying to maintain a healthy diet.
Step by Step Ker Sangri Recipe
Ker Sangri Recipe
Ingredients
- 100 grams Sangri
- 1 tbsp Ker
- 1 tbsp Kumathiya Optional
- 2 dried red chilli
- 2 tsp Red Chilli Powder
- 2 ½ tsp coriander powder
- 1 cup Water
- ¼ tsp Turmeric Powder
- ½ tsp aamchur / dry mango powder
- ½ tsp Cumin (Jeera)
- ¼ tsp Asafoetida / hing
- 1 tsp Salt
- 3 tbsp Oil
- ¼ tsp Garam Masala
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Soak sangri, ker and kumathiya in water for atleast 8-10 hours or overnight.
- Wash sangri and ker properly and many times as they carry lot of dust. Best way to wash them – take both sangri and ker in large water filled pots separately and transfer them to another water filled pots from hands leaving dirty water in the Pot.
- Repeat the cleaning process until clean water remains or you are satisfied.
- Spread them on a clean sheet or big tray and remove all sticks and impurities from them.
Cooking
- Add sangri, ker, and kumathiya in the Pressure Cooker with a cup of water.
- Cook till 1 whistle and switch off the flame. Let the pressure releases by itself.
- Drain the water with the help of a Colander and keep it aside.
- Now, heat oil in a pan over medium flame and add cumin seeds and asafoetida. Let the cumin seeds crackle a bit.
- Now, add red chilli powder, turmeric powder, coriander powder and saute for 2 minutes.
- Add sangri, ker and kumathiya into it and mix well.
- Cook for 5 minutes over low flame.
- Eventually, oil will starts separating from the vegetables, time to switch off the flame.
- Sprinkle dry mango powder and garam masala and mix well with the veggies.
- Serve Ker Sangri ki Sabji hot with poori, paratha, bajre ki roti or makki ki roti.
- Enjoy!
Notes & Tips
- Ker Sangri is a popular dish in the Rajasthani cuisine and is often served during special occasions and festivals.
- The traditional version of Ker Sangri is made with Ker and Sangri, but there are variations that use different ingredients like potatoes and lentils.
- Ker Sangri is a low-calorie dish that is high in fiber, protein, and vitamins, making it a great dish for those who are trying to maintain a healthy diet.
- The pre-cooking preparation steps for Ker Sangri include soaking the Sangri overnight and deseeding the Ker.
- The cooking process for Ker Sangri is simple and straightforward, and the dish can be ready in under 30 minutes.
Nutrition Information (Note: Approximate)
FAQs – Ker Sangri Recipe
What is the origin of Ker Sangri recipe?
The origin of Ker Sangri is believed to be Rajasthan, India. This dish is made with a combination of dried ker berries and sangri beans, which are both native to the arid regions of Rajasthan. The dish has been a staple food of the desert state for centuries, and has become a popular delicacy in other parts of India as well.
What are Ker and Sangri beans?
Ker berries, also known as “Kair” berries, are small, berry-like pods that grow on a thorny bush. They are naturally sun-dried and have a unique taste and texture, which makes them an important ingredient in many traditional Rajasthani dishes. Sangri beans, on the other hand, are long and narrow beans that are also naturally sun-dried. They have a slightly bitter taste and a crisp texture.
What are the health benefits of Ker Sangri recipe?
Ker Sangri recipe is a nutritious dish that is high in protein, fiber, and various vitamins and minerals. It is also low in fat and carbohydrates, making it a healthy option for those who are looking to maintain a balanced diet. Additionally, the dish is rich in antioxidants and has been known to have various medicinal properties, making it an ideal dish for those who are looking to improve their overall health.
What are the variations of Ker Sangri recipe?
There are many variations of Ker Sangri recipe, depending on regional and personal preferences. Some variations include adding spices like cumin, coriander, and turmeric to enhance the flavor. Others include adding yogurt or cream to the dish for added richness and creaminess.
How long does it take to prepare and cook Ker Sangri recipe?
The preparation time for Ker Sangri recipe is approximately 30 minutes, including the time needed to soak the Ker and Sangri beans overnight. Cooking time is approximately 30-45 minutes, depending on the desired consistency.
What equipment is needed to prepare Ker Sangri recipe?
The equipment needed to prepare Ker Sangri recipe includes a large bowl for soaking the Ker and Sangri beans, a heavy-bottomed pan or kadhai for cooking, a spatula or ladle for stirring, and a serving dish.
What is the best time to serve Ker Sangri recipe?
Ker Sangri recipe can be served as a main dish or a side dish, and can be enjoyed at any time of the day. It is a popular dish to serve at lunch or dinner, and is often served with rice, roti, or naan.
How can I add more flavor to my Ker Sangri recipe?
To add more flavor to your Ker Sangri recipe, you can try adding different spices and herbs to the dish. Some popular options include cumin, coriander, turmeric, and garam masala. You can also try adding yogurt or cream to the dish for added richness and creaminess. Additionally, serving the dish with fresh lemon juice or mint chutney can enhance the flavor and aroma.
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