📝 About This Recipe
Hailing from the golden sands of the Thar Desert, Ker Sangri is a legendary Rajasthani delicacy that transforms hardy desert berries and beans into a gourmet masterpiece. This dish features 'Ker', a tangy wild berry, and 'Sangri', the slender beans of the Khejri tree, slow-cooked with aromatic spices and luscious yogurt. It is a vibrant explosion of tangy, spicy, and earthy flavors that represents the incredible culinary resilience and heritage of Rajasthan.
🥗 Ingredients
The Desert Gems
- 1 cup Dried Sangri (Desert Beans) (cleaned and rinsed)
- 1/4 cup Dried Ker (Desert Berries) (thoroughly washed to remove excess salt/grit)
The Spiced Yogurt Base
- 1/2 cup Whisked Yogurt (full fat and at room temperature)
- 2 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1.5 tablespoons Coriander Powder
- 1 teaspoon Amchur (Dry Mango Powder) (adds essential tanginess)
- to taste Salt (be cautious as Ker can be naturally salty)
The Tempering (Tadka)
- 4 tablespoons Mustard Oil (traditional; can substitute with Ghee)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Fennel Seeds (Saunf) (slightly crushed)
- 1/4 teaspoon Asafoetida (Hing) (strong variety preferred)
- 4-5 pieces Whole Dried Red Chilies (broken into halves)
- 1 inch Ginger (finely julienned)
- 1 tablespoon Raisins (Kishmish) (optional, for a hint of sweetness)
👨🍳 Instructions
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1
Begin by thoroughly washing the dried Ker and Sangri under cold running water 4-5 times to remove any sand or impurities.
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2
Soak the Ker and Sangri in plenty of water for at least 8 hours, or overnight. This rehydrates the desert botanicals and ensures a tender texture.
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3
Drain the soaking water. Place the Ker and Sangri in a pressure cooker with 3 cups of fresh water and a pinch of salt. Cook for 2-3 whistles on medium heat until tender but not mushy.
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4
Once the pressure releases naturally, drain the cooked Ker and Sangri, but reserve about 1/2 cup of the cooking liquid for later use.
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5
In a small mixing bowl, whisk together the yogurt, red chili powder, turmeric, coriander powder, and amchur until smooth and lump-free.
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6
Heat the mustard oil in a heavy-bottomed pan (kadai) until it reaches smoking point, then turn off the heat for a minute to let it cool slightly. This removes the raw pungency of the oil.
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7
Turn the heat back to medium. Add the cumin seeds, fennel seeds, and asafoetida. Let them sizzle and become fragrant.
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8
Add the whole dried red chilies and julienned ginger. Sauté for 30 seconds until the chilies darken slightly.
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9
Lower the flame to minimum and slowly pour in the spiced yogurt mixture. Stir continuously and vigorously to prevent the yogurt from curdling.
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10
Cook the masala until the oil begins to separate from the sides of the pan, which should take about 4-5 minutes.
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11
Add the boiled Ker and Sangri along with the raisins. Toss well to coat every piece with the aromatic spice paste.
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12
Pour in the reserved cooking liquid. Cover the pan and simmer on low heat for 10-12 minutes, allowing the flavors to penetrate deep into the beans and berries.
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13
Check the consistency; the dish should be moist but not watery. If it's too dry, add a splash of warm water. Taste and adjust salt if necessary.
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14
Turn off the heat and let the dish rest, covered, for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always wash Ker multiple times as they are often preserved in salt and can contain desert sand. Mustard oil is the traditional fat for this dish; it provides an authentic smoky depth that vegetable oils lack. If you prefer a vegan version, omit the yogurt and use a splash of water with a bit more amchur (mango powder) for tang. This dish actually tastes better the next day as the Ker and Sangri continue to marinate in the spices. Don't overcook the Sangri in the pressure cooker; it should have a slight 'bite' similar to al dente pasta.
🍽️ Serving Suggestions
Serve hot with Bajra Roti (Pearl Millet flatbread) smeared with white butter for the most authentic experience. Pair it with Gatte ki Sabzi and Steamed Rice for a complete Rajasthani Thali. A side of chilled Garlic Chutney adds a wonderful spicy kick to the meal. Serve alongside a tall glass of Masala Chaas (spiced buttermilk) to balance the heat and richness.