How to make Ker Sangri -

A combination of berries and dried beans cooked with yogurt and masalas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried Dessert Berries, Dried Dessert Beans

Cuisine : Rajasthani

Course : Main Course Vegetarian


Ker Sangri

Ker Sangri Recipe Card

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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 : 5-6 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ker Sangri Recipe

  • Dried Dessert Berries 1/2 cup

  • Dried Dessert Beans 1 cup

  • Yogurt 1 cup + 3 tablespoons

  • Oil 4 tablespoons

  • Whole dry red chilli 5-6

  • Garlic paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Whole dry red chilli 5-6

  • Cumin seeds 1 teaspoon

  • Ginger paste 1 teaspoon

  • Coriander powder 1 teaspoon

  • Dried mango pieces 5-6

  • Salt to taste

  • Amchur powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Garlic chopped and fried 1 tablespoon

Method

Step 1

Soak the berries and the dried beans in one cup of beaten yogurt overnight. Take them out of the yogurt and wash under running water.

Step 2

Boil them for fifteen to twenty minutes in water with salt. Drain.

Step 3

Heat oil in a kadai. Break whole red chillies.

Step 4

Add A combination of berries and dried beans cooked with yogurt and masalas A combination of berries and dried beans cooked with yogurt and masalas and four teaspoons of yogurt and mix.

Step 5

Add ker and sangri to the masala and mix. Add salt, amchur powder and coriander leaves.

Step 6

Mix well. Serve with fried chopped garlic.

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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 www.sanjeevkapoor.com 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.