Ker Sangri | How to make Ker Sangri

By Sanjeeta KK  |  13th Aug 2015  |  
5.0 from 2 reviews Rate It!
  • Ker Sangri, How to make Ker Sangri
Ker Sangriby Sanjeeta KK
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

453

2





About Ker Sangri Recipe

Ker Sangri is a delicious dish which is enjoyed by the people of every age group. The recipe by Sanjeeta KK teaches how to make Ker Sangri step by step in detail. This makes it easy to cook Ker Sangri in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Ker Sangri at home. This amazing and mouthwatering Ker Sangri takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Ker Sangri is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ker Sangri is a good option for you. The flavour of Ker Sangri is palatable and you will enjoy each and every bite of this. Try this Ker Sangri and impress your family and friends.

Ker Sangri

Ingredients to make Ker Sangri

  • 1 cup Sangri (dried beans)
  • 1/4 cup Ker (dried berries)
  • 1/4 cup Kumat (dried seeds)
  • 1/4 cup dried Gunda or gum berry
  • 2-3 small dried mango pieces
  • 2 tbsp. oil
  • Salt to taste
  • Water as required
  • 2 tsp. Coriander powder
  • 1 tsp. Red chilly powder
  • 1/2 tsp. Cumin seeds
  • 1/2 tsp. Turmeric powder
  • Pinch of asafoetida powder
  • 1 cup Sangri (dried beans)
  • 1/4 cup Ker (dried berries)
  • 1/4 cup Kumat (dried seeds)
  • 1/4 cup dried Gunda or gum berry
  • 2-3 small dried mango pieces
  • 2 tbsp. oil
  • Salt to taste
  • Water as required
  • Spices; 3-4 dried red chilly
  • 2 tsp. Coriander powder
  • 1 tsp. Red chilly powder
  • 1/2 tsp. Cumin seeds
  • 1/2 tsp. Turmeric powder
  • Pinch of asafoetida powder

How to make Ker Sangri

  1. Soak Ker, Sangari, Kumat, Gunda in plain water for an hour.
  2. Wash all the ingredients soaked in water gently using your fingers and drain the water. Repeat this action for at least 6-7 times to remove the dirt.
  3. Let the ingredients soak overnight.Wash it again and boil the first five ingredients with 1 cup of water and a little turmeric for 10 minutes or if you are short of time then pressure cook it for 2 whistles.
  4. Chop the mango pieces and dried red chilly.
  5. Heat oil in a kadai or wok and crackle cumin and fennel seeds in it.
  6. Reduce the heat to medium and add finely chopped dried red chilly, coriander powder, turmeric powder, red chilly powder and asafoetida powder in it.
  7. Add boiled ingredients, salt and 2-3 teaspoons of water in the wok and cook for a few minutes till water dries.
  8. Serve hot with millet flat bread or any Indian flat bread.

My Tip:

Traditionally this recipe is cooked in Mustard oil which gives a wonderful aroma to the recipe.

Reviews for Ker Sangri (2)

charu guptaa year ago

Hi pls tell where can I get ker Sangar in Delhi
Reply

Sonali Banerji Roya year ago

Oh how o long for this dish but gunda and ker not available in bengal
Reply

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