Ker Sangriकेर सांगरी
Video: Sanjeev Kapoor Khazana (YouTube)
Ker Sangri is the most iconic dry sabzi of Rajasthan, born of necessity in the Thar Desert where fresh produce is scarce. Ker are small wild dried berries with a faint tang, and sangri are dried pods from the Khejri tree — the sacred Tree of Life revered by the Bishnoi community. Together they cook into a bold, tangy, spice-forward dish that keeps well for days. Every Rajasthani household has a jar of these sun-dried ingredients, and the dish is considered the culinary soul of the region.
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This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪dried ker berries — केर50g
- ▪dried sangri pods (khejri beans) — सांगरी100g
- ▪mustard oil — सरसों का तेल3 tbsp
- ▪dried whole red chillies — साबुत लाल मिर्च4
- ▪cumin seeds — जीरा1 tsp
- ▪coriander powder — धनिया पाउडर2 tsp
- ▪red chilli powder — लाल मिर्च पाउडर1 tsp
- ▪turmeric — हल्दी0.5 tsp
- ▪dry mango powder (amchur) — अमचूर1 tsp
- ▪salt — नमकto taste
- Ker and sangri are available in most Indian grocery stores, especially those stocking Rajasthani or North Indian specialties. Look in the dried beans and lentils aisle. Online Indian specialty stores ship them widely.
- Dry mango powder (amchur) provides the characteristic tartness. Substitute with 1 to 2 tsp of tamarind paste dissolved in a tablespoon of water, added at the same step. A pinch of chaat masala also works well.
- Mustard oil is traditional. Ghee makes a richer and slightly different version, often preferred in diaspora kitchens. The dish loses some sharp Rajasthani edge but remains delicious either way.
Method
- 1Rinse the dried ker and sangri separately. Soak them in separate bowls of plenty of cold water for at least 8 hours or overnight — they need a long soak to fully rehydrate.
- 2Drain and rinse both again. Bring a pot of fresh water to the boil, add the ker and sangri, and simmer for 20 to 25 minutes until the sangri is tender but still holds its shape. Drain and set aside.
- 3Heat mustard oil in a heavy pan until it just smokes. Remove from heat for 30 seconds, then return to medium heat. Add the dried red chillies and cumin seeds and let them splutter for 20 seconds.
- 4Add the drained ker and sangri. Stir well to coat in the spiced oil. Cook on medium heat for 5 minutes, stirring occasionally.
- 5Add the coriander powder, red chilli powder, turmeric, and salt. Stir to combine and cook for 8 to 10 more minutes on medium-low heat, stirring regularly, until the spices have completely coated the ker and sangri and the mixture looks dry and glossy.
- 6Add the amchur, toss well, taste for seasoning, and cook for 2 more minutes. The final dish should be dry, boldly spiced, and faintly tangy. Serve with missi roti, baati, or chapatti.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.