Ker sangri

This dish is more famous in the Marwad region of Rajasthan which is basically a dessert and nothing but these berries and beans grow in the sand. Cooked simply and easily with common ingredients like red chillies, carom seeds and a couple of spice powders. I wanted to make this, but I was able to locate only ker and sangri online for purchase.

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.

The ingredients that goes into this dish are. It is a flavorful dry mix of Ker and Sangri pickled in Indian spices. Ker is a small sour shrub berry having appearance of small balls.

Their diet consisted of game meat and dishes like laal maas (meat in red gravy), safed maas (meat in white gravy), khad khargosh (rabbit cooked in underground pit) and jungli maas (game meat cooked with basic ingredients). Rajasthani cuisine is also influenced by the Rajputs, who are predominantly non-vegetarians. From the land of maharajas and kings, list of dishes never ends when you talk about this dessertic state.

I made a point to taste this dish when in Rajasthan.

I also bought the dried Ker and Sangri and prepared this dish at home. The Ker is a wild berry and Sangri is a type of beans wildly grown in the desert regions of Jaisalmer and Barmer. These are dried and used as and when required. This is a simple piquant and tangy vegetable preparation but it is cooked in all the hotels and restaurants with extra pride.

Delectable Dishes From Rajasthan That Will Make You Drool Instantly. Sangri are an essential part of the regional cuisine of Rajasthan. Sangri pods are cooked in spices and oil along with Ker , a caper-like desert fruit, to produce an earthy, rustic dish that is tangy, sour and spicy all at once.

Ker (the small balls) are the sour berries and Sangri (the sticks) are the beans. These unique variety of berries and beans grow on trees in places as dry as Rajasthan. The green ker berries and sangri beans are dried until they shrink and turn a dark brown, almost black color.

Out of which carbohydrates comprise calories, proteins account for calorie and remaining calories come from fat which is 1calories. Ker Sangri ki sabzi is a very popular dish from Rajasthan. Kair Sangri is a popular vegetarian dish of Rajasthan.

The approximate time taken to prepare this dish is minutes. It is essentially dried black berries and twiggy beans soaked in mustard oil with whole red chillies and tart raw mango — making it look like a scene from a Quentin Tarantino-film depicting a violent bloodbath.

Advertising Ker sangri is also one. Ker is a berry and sangri is a bean, both are found in the arid regions of Rajasthan. It is often made into a spicy dry vegetable, but, I have added a little bit of sweetness to the spice and the taste was delectable. Cuisine is predominantly vegetarian and dazzling in its variety. Food is cooked with minimum use of water and people prefer to use more milk, buttermilk and clarified butter.

Dried lentils, beans from indigenous plants like sangri , ker etc. The Greek sounding name traces its roots to Mharo Rajasthan. While you were busy clicking selfies wearing their vibrant headgears, they were silently rustling up a delightful combination of the berry ker and the bean sangri , showered in spicy wonders. Dessert berries and beans sabzi is prepared with too much of oil and spices and is tarty in flavor. Ingredients: For ker sangri : gm berries gm dried beans.

It is a delightful Rajasthani curry and very famous, normally served with hot chapati or fulka.