Ker Sangri | How to make Ker Sangri

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BySanjeeta KK
Created on 13th Aug 2015
  • Ker Sangri, How to make Ker Sangri
Ker Sangriby Sanjeeta KK
  • Ker Sangri | How to make Ker Sangri (50 likes)

  • 2 reviews
    Rate It!
  • By Sanjeeta KK
    Created on 13th Aug 2015

Ker Sangri is a delicious and yummilicious dish which is one of the popular dish of Rajasthan. Ker Sangri is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Ker Sangri is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Ker Sangri. It is an amazing dish which is perfectly appropriate for any occasion. Ker Sangri is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Ker Sangri is an art and while preparing this dish you can feel the aroma of this delicious Ker Sangri. Surprise your family and friends by preparing this hotel style Ker Sangri at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
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 gupta7 months ago
Hi pls tell where can I get ker Sangar in Delhi
Reply

Sonali Banerji Roy7 months ago
Oh how o long for this dish but gunda and ker not available in bengal
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