Ker sangri is the true taste of the Thar. Sangri are the long, thin pods of the khejri tree, and ker are small, sour wild berries from a thorny desert shrub. Both grow without irrigation in the harshest parts of western Rajasthan, and they are harvested, sun-dried and stored, so families had a vegetable dish available even in the dry months.
Once soaked and boiled, sangri has a chewy, earthy texture and ker a sharp, slightly bitter tang. Cooked with mustard oil, red chilli, amchur, cumin and fennel, the dish is dry, sour and spicy, and keeps for several days without refrigeration, which is why it was a favourite for long journeys and festivals. Dried kumatiya seeds and raisins are sometimes added in the panchkuta version.
It is eaten with bajra roti, puri or as part of a royal Rajasthani thali, and is often served at weddings. A little goes a long way alongside dal and roti. Dried ker and sangri are sold in Rajasthani grocery shops and online, and keep for a year in an airtight jar. Soaking overnight is essential, so plan this dish a day ahead.
At a glance
| Region | Rajasthan |
|---|---|
| Cuisine | Rajasthani |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 480 minutes |
| Cook time | 30 minutes |
| Total time | 510 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | sangri / ker / mustard oil / amchur / red chilli |
Ingredients
- 1 cup dried sangri
- 1/3 cup dried ker
- 4 tbsp mustard oil
- 1/4 tsp hing
- 1 tsp cumin seeds
- 1 tsp saunf
- 3 dried red chillies
- 1 tbsp coriander powder
- 1 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 2 tsp amchur
- 1 tbsp raisins (optional)
- Salt to taste
Method
- Wash the sangri and ker separately in several changes of water and soak them in plenty of water for 8 hours or overnight.
- Drain and rinse again. Boil both together in fresh salted water for 15 to 20 minutes, or pressure cook for 2 whistles, until the sangri is soft but still has a little bite.
- Drain well, discarding the water. Break any long sangri pods into 5 cm pieces.
- Heat mustard oil in a kadai until it smokes, then lower the heat to medium. Add hing, cumin, saunf and dried red chillies.
- Mix the coriander powder, chilli powder and turmeric with 2 tbsp water to a paste and add it to the oil. Fry 1 minute until the oil separates.
- Add the ker and sangri, raisins and salt. Toss well and cook on medium for 8 to 10 minutes, stirring often, until everything is coated and slightly dry.
- Sprinkle the amchur, toss for a final minute so it coats the pods evenly, and switch off.
Tips
- Soak well; under-soaked sangri stays tough and woody.
- Making the spice paste with water stops the powdered spices from burning in the hot oil.
- Ker sangri keeps for 3 to 4 days at room temperature in cool weather, making it good travel food.
Serve with
Bajra roti or puris, with dal and buttermilk.