Kair sangari or pach kutta | How to make Kair sangari or pach kutta

By Anshuma Bachloo  |  24th Apr 2016  |  
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  • Kair sangari or pach kutta, How to make Kair sangari or pach kutta
Kair sangari or pach kuttaby Anshuma Bachloo
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

18

0





About Kair sangari or pach kutta

Its only found in Rajasthan, especially Jodhpur it's a kind of desi veggie found in the forest in the dry arid zone during the month of May-June. It's fresh green veggies which consist of a rare kind of berry sangari a kind of bean but not bean kumatiya a flat button like thing, it's eaten as in the season as a green veggie but than Rajasthan is a dry place not much of vegetation, nowadays to be sun dry and store it's mostly eaten on shitala Asthami or wedding special occasions and even in travelling, it is a kind of vegetable which does not long last.

The delicious and mouthwatering Kair sangari or pach kutta is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kair sangari or pach kutta is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kair sangari or pach kutta. Anshuma Bachloo shared Kair sangari or pach kutta recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Kair sangari or pach kutta. Try this delicious Kair sangari or pach kutta recipe at home and surprise your family and friends. You can connect with the Anshuma Bachloo of Kair sangari or pach kutta by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kair sangari or pach kutta can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kair sangari or pach kutta with other users

Kair sangari or pach kutta

Ingredients to make Kair sangari or pach kutta

  • Kair 100 gms
  • Sagari 150 gms
  • Kumatiya 100 gms
  • Gunda 50 gms
  • Sabut amchur 20 gms
  • Sabut lal mirchi 10 gms
  • Oil 100 ml
  • Salt as per taste
  • Haldi 2-3 tsp
  • Mirchi 5-6 tsp
  • Dhania 2-3 tsp
  • Amchur powder 2 tsp
  • Hing 2 pinches

How to make Kair sangari or pach kutta

  1. One night before take the kair sangari kumatiya gunda and amchur. Wash it in running tap water for 15 -20 mins till it has a clear water.
  2. Now soak these in water with 2 tsp salt and 2 tsp haldi. Leave it for a night. Next morning, drain all the water from it.
  3. Take a pan, heat in oil. Add the hing. Then add the kair sagari kumatiya gunda and red sabut mirchi.
  4. Add salt, mirchi, dhania, haldi and amchur powder. Keep stirring and mix it well.
  5. Cover the lid for 10- 15 mins just to make sure all the ingredients have balance and mix it well.
  6. Now it's ready to be served hot with puris.

My Tip:

Clean well with water 15 times atleast as it will have too much of dust in it.

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