Authentic Marwari Ker Sangri
A classic desert delicacy from Rajasthan featuring wild berries and dried beans cooked in aromatic spices. This rustic preparation offers a uniquely tangy and delightfully savory flavor profile.
515min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Wash the dried ker and sangri thoroughly and soak them in buttermilk overnight or for at least 8 hours to soften.
2
Drain the soaked berries and beans, rinse well with fresh water, and boil them in a pressure cooker with a pinch of salt for 2 whistles until tender.
3
Heat mustard oil in a heavy-bottomed pan until smoking point, then let it cool slightly before reheating on medium.
4
Add cumin seeds, fennel seeds, asafoetida, and dried red chillies, allowing them to splutter in the hot oil.
5
Add the boiled ker and sangri along with red chilli powder, coriander powder, turmeric powder, and salt.
6
Sauté the mixture well on medium heat for about 8 to 10 minutes so the spices coat the beans and berries completely.
7
Stir in dry mango powder (amchur) and garam masala for a tangy, aromatic finish.
8
Garnish with freshly chopped coriander leaves and serve hot with Bajra Roti.
Ingredients
100g dried ker berries
100g dried sangri beans
3 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp fennel seeds
2 dried red chillies
1/4 tsp asafoetida (hing)
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp dry mango powder (amchur)
1/2 tsp garam masala
Salt to taste
1 cup buttermilk
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.