Authentic Rajasthani Ker Sangri with Phulkas
A classic desert delicacy featuring wild berries and beans simmered in a spiced, tangy yogurt gravy. This rich and aromatic dish offers a truly authentic taste of royal Rajasthani heritage.
510min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Wash the dried ker and sangri thoroughly and soak them in water overnight or for at least 8 hours.
2
Drain the soaked berries and beans, then boil them in fresh water with a pinch of salt until they become tender. Drain and set aside.
3
In a small bowl, whisk together buttermilk, turmeric powder, red chilli powder, coriander powder, and salt to form a smooth spiced yogurt mixture.
4
Heat mustard oil in a heavy-bottomed pan until smoking point, then let it cool slightly before reheating on medium flame.
5
Add cumin seeds, fennel seeds, asafoetida, and dry red chillies to the hot oil, letting them crackle and release their aromas.
6
Add the boiled ker and sangri to the tempering and sauté for 3 to 4 minutes on medium heat.
7
Pour the spiced buttermilk mixture into the pan while continuously stirring to prevent the yogurt from curdling.
8
Simmer the mixture on low heat, stirring occasionally, until the liquid is fully absorbed and the spices coat the berries and beans well.
9
Sprinkle amchur and garam masala over the curry, mix thoroughly, and cook for another 2 minutes.
10
Garnish with freshly chopped coriander leaves and serve hot with soft phulkas.
Ingredients
1 cup dried ker berries
1 cup dried sangri beans
2 cups buttermilk or thin yogurt
3 tablespoons mustard oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 dry red chillies
1 pinch asafoetida (hing)
1 teaspoon turmeric powder
2 teaspoons red chilli powder
2 teaspoons coriander powder
1/2 teaspoon dry mango powder (amchur)
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.