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Recipe For Rajasthani Ker Sangri

India is famous for its wide diversity in regional cuisine. It attracts countless tourists from all around the world every year who travel miles for just a few days so that they can taste these dishes. The difference in topography and the consequent diversity in the plants makes for a huge variety of dishes that are delectable and simply a treat to have.


The spices and flavors found in these dishes are a specialty of the state. The culture of these different states brings you the most delicious recipes you could get your hands on. In a single country alone, you are able to find the widest collection of dishes and desserts. The best part about it is that the food that is passed down the generations is not only great in taste but it takes care of your health as well. Both South and North India offer you a huge range of dishes to satisfy your taste buds. 


Rajasthan is among the states which offer a plethora of dishes. It excels in spicy as well as the sweet department. Dal bati churma and Kachori are just a few options to get your hands on. One other dish for which Rajasthan is famous is Ker Sangri ki Sabzi. 


Ker Sangri ki sabzi is a specialty prepared with dried berries and beans. These are cooked with yogurt combined with the flavors of carefully curated spices from Rajasthan. 


Because Rajasthan has a dry climate, fresh vegetables are scarce, hence flours, grains, and pulses are used extensively. In such a hot and arid atmosphere, gram flour is used to produce kadi, sabzi, and snacks. Rajasthani food uses a lot of spices, oil, and yogurt. 


Since Rajasthan is constantly experiencing high temperatures and humidity, the people here use a little more oil than required. This technique helps in maintaining the freshness of meals for a long time. This ker sangri ki sabzi is also made with a lot of oil and spices, and it’s great to take on the road because it stays edible with no problem for at least 2-3 days without refrigeration.

Ker Sangri 

Ken Sangri, also known as kumatis are actually dried mongri ki phali or dried berries. These are used to prepare a stir fry with expertise, which gives it a delicious taste. The availability of these berries is not something scarce either. They can be easily found in grocery stores or even on online shopping platforms. The dish, Ken Sangri ki sabzi is a beloved food item for kids and adults alike.

How is Ker Sangri Made

In order to prepare ker sangri, the ready-made mix of 5 berries and beans can be used. It could also be created with 2-3 berries or beans. These berries have been washed and steeped over the night. These beans could be soaked in either plain water or thin buttermilk. They are soaked for 2-3 hours to remove the dirt, then cooked and stir-fried in oil, spices, and yogurt.

Ingredients for Ker Sangri 

  • 1 cup Dried Ker Sangri 
  • 100 gm2 tsp Chopped Green Chilies/Hari Mirch 
  • 2 tsp Red Chili Powder
  • 5 slices Dried Raw Mango/Amchur soaked 
  • 1.5 tsp Coriander Powder/ Dhania powder
  • 1 tsp Mango Powder/Amchoor
  • 3 tbsp Yogurt optional
  • 1.5 tsp Pickle Masala/Achar masala
  • 1/2 tsp Turmeric powder/Haldi
  • To Taste Salt

Ingredients for Tempering 

  • 1/4 cup Mustard Oil
  • 1 tsp Cumin seed/Jeera
  • 1/2 tsp Fennel Seed/Saunf
  • 1/4 tsp Asafoetida/Hing
  • 5 Dried Whole Red Chilies

Instructions To Make Ker Sangri 

  • Ker Sangri should be washed first before use.
  • It should be then soaked in plain water or buttermilk and then left overnight. Also, mix 1/2 teaspoon of turmeric in the water.
  • The next step entails proper cleaning of the dried berries. Ker Sangri should be washed 3-4 times with normal water. This does the work of removing all the dirt from the uncooked, soaked berries. 
  • It should then be put into a pressure cooker which should contain enough water to cover them.
  • Cook the beans in the pressure cooker on medium heat for 3 whistles. 
  • You must let it cool and get to a lower temperature. You should then proceed to drain the water from the ker sangri. After this, wash the beans again.
  • Now the tempering elements are going to come into use. In a heavy bottom pan, put oil and let it heat. 
  • The tempering ingredients should be added to the oil now. 
  • The next step involves adding the chopped green chilies to the oil with the ingredients. 
  • The boiled Ker Sangri has to be added to the min now. Saute it for a few minutes. 
  •  All the dry spices have to be added to the mix now. Saute them properly.
  •  The beaten curd is now incorporated into the recipe. It has to be mixed thoroughly.
  •  The dish has to be cooked on low heat until all the moisture is dried.
  •  The dish is now ready to be served and eaten.


Suggestion: Ker Sangri tastes best with poori, Missi roti, or dal rice. It can also be served with instant pickle.

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