Ker Sangri

Sanjeeta KK
Sanjeeta KK|
Last updated on Jan 11th
  • Prep Time0Minutes
  • Cooking Time30Minutes
  • Serves4people

Recipe Ingredients

  • 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

Recipe Preparation

  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.

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