How to make Ker Sangri -

A dish made with dried beans and dried berries - a traditional Rajasthani dish.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Berries, Dried Dessert Beans

Cuisine : Rajasthani

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Methi Dana Sabzi Chaunka Matar Goan Potato Cashew Curry Dahi Wala Bhein Aloo

Ker Sangri

Ker Sangri Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Ker Sangri Recipe

  • Berries 1/2 cup

  • Dried Dessert Beans 1 cup

  • Yogurt 1 cup + 4 tablespoons

  • Salt to taste

  • Dried red chillies 5-6

  • Dried mango pieces 5-6

  • Oil 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger paste 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Amchur powder 1 teaspoon


Step 1

Soak ker and sangria in 1 cup of beaten yogurt overnight. The next morning take them out of the yogurt and wash under running water.

Step 2

Boil them in 2 cups water and salt for 15-20 minutes. Cut red chillies in small pieces and remove seeds.

Step 3

Cut dried mango into smaller pieces. Heat oil in a non-stick kadai.

Step 4

Add cumin seeds and red chillies and sauté till fragrant. Add ginger paste and mix.

Step 5

Add a little water, turmeric powder, red chilli powder, coriander powder, dried mango pieces and mix well. Add remaining yogurt and mix.

Step 6

Drain and add ker and sangria and mix well. Add amchur and mix and cook till the moisture evaporates.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.