Discover the authentic taste of Rajasthan with this traditional Rajasthani Ker Sangri recipe. A much-loved dish in Marwadi cuisine, Ker Sangri Sabzi combines dried desert berries and beans with aromatic spices, creating a rich, tangy and flavourful preparation that pairs beautifully with roti, bajra roti and dal baati.
Whether you grew up enjoying traditional Rajasthani food or want to explore regional Indian cooking, this easy Marwadi Ker Sangri Sabzi recipe will help you prepare a delicious meal at home. With the right soaking technique, traditional spices and a little patience, you can bring the flavours of Rajasthan to your kitchen.
What Is Ker Sangri?
Ker Sangri is a traditional Rajasthani dish made with Ker, a desert berry, and Sangri, the dried pods of a desert tree. These ingredients are commonly used in regional cooking and are especially popular in traditional Marwadi recipes.
Ker brings a distinctive tangy flavour, while Sangri provides a unique texture that absorbs the flavours of spices beautifully. Together, they create the classic Ker Sangri ki Sabzi, often prepared with mustard oil, red chilli, coriander, cumin and other traditional spices.
Looking for an authentic ingredient for your next traditional meal? Explore Ker at Daga Grah Udhyog and discover ingredients inspired by Rajasthan's culinary heritage.
Ker Sangri Recipe: Preparation Time and Servings
- Preparation time: 1 hour 15 minutes, including soaking
- Cooking time: Approximately 25–35 minutes
- Total time: Approximately 1 hour 40–50 minutes
- Servings: 3–4 people
- Recipe type: Traditional Rajasthani main course
- Cooking style: Stovetop
Cooking time may vary depending on the size, dryness and tenderness of the Ker and Sangri.
Ingredients for Authentic Rajasthani Ker Sangri Sabzi
- 1 cup dried Sangri
- 1/4 cup dried Ker
- 2–3 tablespoons mustard oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder, or to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon amchur (dry mango powder), or to taste
- Salt to taste
- 2–3 tablespoons water, as needed
Tip: Ker and Sangri can vary in their natural sourness and cooking time. Adjust the spices and amchur to suit your taste.
How to Make Ker Sangri: Step-by-Step Recipe
Step 1: Soak the Ker and Sangri
Place the dried Ker and Sangri in separate bowls. Rinse them thoroughly to remove dust and other surface impurities. Cover with plenty of water and soak for at least 1 hour, or longer if the ingredients are particularly dry.
Soaking helps rehydrate the ingredients and makes them easier to cook. Drain and rinse them again before cooking.
Step 2: Cook Until Tender
Transfer the soaked Ker and Sangri to a pressure cooker with fresh water. Cook until tender, following your cooker's instructions. Sangri may take around 2–3 whistles in some cookers, but the time can vary. Check for tenderness rather than relying only on the number of whistles.
Drain the excess water and rinse if needed. Set aside. If the Ker and Sangri require different cooking times, cook them separately until each reaches the desired texture.
Step 3: Prepare the Traditional Spice Tempering
Heat mustard oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add a pinch of hing, followed by turmeric powder, red chilli powder, coriander powder and cumin powder.
Stir briefly over low heat so the spices release their aroma without burning.
Step 4: Add the Cooked Ker and Sangri
Add the cooked Ker and Sangri to the pan. Mix gently so the spice mixture coats the ingredients evenly. Add salt and a little water if the sabzi looks too dry.
Cook over low to medium heat for 8–10 minutes, stirring occasionally. This allows the Ker and Sangri to absorb the traditional spices and develop a rich flavour.
Step 5: Finish and Serve
Add amchur gradually, tasting as you go, because Ker already has a naturally tangy flavour. Cook for another 2–3 minutes and adjust the salt and spices if needed.
Your authentic-style Rajasthani Ker Sangri Sabzi is ready to serve. Enjoy it hot with bajra roti, chapati, paratha or dal baati for a traditional Marwadi meal.
Tips for Making the Best Ker Sangri Sabzi
- Do not skip soaking: Proper soaking helps dried ingredients rehydrate and cook more evenly.
- Wash thoroughly: Rinse before and after soaking to remove surface grit.
- Check tenderness: Avoid undercooking the ingredients or overcooking them until mushy.
- Use mustard oil: It gives the sabzi a characteristic flavour often associated with traditional Rajasthani cooking.
- Balance the tanginess: Add amchur gradually because the Ker already contributes sourness.
- Let the spices settle: Allow the sabzi to rest for a few minutes before serving so the flavours come together.
What to Serve with Ker Sangri?
Ker Sangri is a versatile traditional dish that pairs well with:
- Bajra roti or traditional chapati
- Dal baati and churma
- Plain paratha
- Steamed rice and dal
- Fresh curd, if desired
For a traditional Marwadi thali, serve Ker Sangri with bajra roti, dal, chutney and a little homemade ghee.
Why Ker Sangri Is Special in Rajasthani Cuisine
Rajasthan's food traditions reflect its desert landscape, regional ingredients and generations of culinary knowledge. Ker and Sangri have an important place in traditional desert cooking, where dried ingredients are used to prepare flavourful dishes throughout the year.
Today, Ker Sangri remains a favourite for people who appreciate authentic Rajasthani flavours and want to recreate traditional recipes at home.
Bring the Taste of Rajasthan to Your Kitchen
A delicious Ker Sangri Sabzi begins with well-prepared ingredients and a balanced blend of traditional spices. From soaking the dried ingredients to slow-cooking them with mustard oil and aromatic masalas, every step helps build the distinctive flavour of this classic Marwadi dish.
At Daga Grah Udhyog, we celebrate the rich culinary heritage of Rajasthan through traditional food products and ingredients. Explore our range and bring the flavours of regional Indian cooking into your home.
Shop traditional Rajasthani products at Daga Grah Udhyog.
Frequently Asked Questions
1. How long should Ker Sangri be soaked?
Soak dried Ker and Sangri for at least 1 hour, or longer if needed. Rinse thoroughly before cooking and check that the ingredients are tender before preparing the sabzi.
2. Can I make Ker Sangri without a pressure cooker?
Yes. Cook the soaked ingredients in a covered pot with sufficient water until tender. This method generally takes longer, so check the water level and texture periodically.
3. Why does Ker Sangri taste sour?
Ker naturally has a tangy flavour. The amount of sourness varies, so add amchur sparingly and adjust the seasoning according to your preference.
4. Which spices are used in Rajasthani Ker Sangri?
Common seasonings include mustard oil, cumin, hing, turmeric, red chilli, coriander powder, salt and amchur. Recipes vary by household and region.
5. What is the best way to serve Ker Sangri Sabzi?
Serve it warm with bajra roti, chapati, paratha or dal baati for a traditional Rajasthani meal.
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