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Rajasthani Ker Sangri Ki Sabzi Recipe, How To Mkae Ker Sangri Ki Sabzi

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Rajasthani Ker Sangri ki Sabzi- Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan

Rajasthan ker sangri ki sabzi – Rajasthan is a dry climate state and so they have less availability of fresh vegetables,hence they use much of flours,grains and pulses.Gram flour is mostly used to make kadi ,sabzi and snacks in this hot and dry state.

Lots of spices,oil and yogurt  is used in Rajasthani cuisine.Use of little extra oil helps to keep the food fresh for long time as Rajasthan is a hot and humid area.

This ker sangri ki sabzi is also made with generous amount of oil and spices and is very good to carry for traveling as it stays fresh for 2-3 days with out refrigeration

What is ker sangri-

Panchkutiya or Ker- sangri- kumatis are dried berries and dried mongri ki phali which are used to make this nice and delicious stir fry.These sundried berries are very easily available in the grocery stores in Rajasthan or on Amazon store

How To Make Ker Sangri

For Making ker sangri you can use the ready mix of 5 berries and bean together (punchkuta)or can make with just with 2-3 berries or beans only .These berries are washed and soaked over night. You can either soak them in plain water or soak in thin buttermilk. After soaking they are washed 2-3 times to remove the dirt then they are boiled and stir fried in oil,spices and yogurt.
This ker sangri ki sabzi is best paired with

KER SANGRI KI SABZI

ker-sangri-kumatiya

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ker sangri ki sabzi
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5 from 1 vote

Rajasthani Ker Sangri Ki Sabzi

Rajasthani Ker Sangri ki Sabzi- Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish, Tiffin recipes, Travel Food
Cuisine: Rajasthani cuisine
Keyword: ker sangri, ker sangri ki sabzi, panchkutiyu saag
Servings: 6
Author: Anjana Chaturvedi

Ingredients

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

Tempering/ Tadka/ Waghar

  • 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

  • Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
  • Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
  • In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
  • Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
  • Heat oil in a heavy bottom pan. Add all the tempering ingredients in the oil.
  • Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
  • Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
  • Cook on low heat till all the moisture dries up.
  • Serve hot or cold.
  • Serving suggestions -Serve with missi roti ,poori or daal-rice or use as an instant pickle.

Comments

  1. Ruchika Singhal says

    Great recipe, where can we find Ker Sangri in Dubai?

    • anjanaskc says

      Hi Ruchika – It’s very hard to get it in Dubai. I usually get it from India.

  2. Sunita Sharma says

    Thanks for sharing such a nice blog, Ker Sangri ki sabji is a popular rajasthani food. Images are such an mouthwatering and thanks for sharing the recipe …..