KER SANGRI PICKLE | How to make KER SANGRI PICKLE

By Amita Shah  |  23rd Aug 2018  |  
5 from 1 review Rate It!
  • Photo of KER SANGRI PICKLE by Amita Shah at BetterButter
KER SANGRI PICKLEby Amita Shah
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

2

1

About KER SANGRI PICKLE Recipe

Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans grow only in arid deserts of Rajasthan.This pickle is very unique and different from any other pickle and hugely popular delicacy in Rajasthan.

KER SANGRI PICKLE is an aromatic, flavorful and delicious dish which is very much popular in Rajasthan. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When KER SANGRI PICKLE is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing KER SANGRI PICKLE at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of KER SANGRI PICKLE by Amita Shah in step by step with pictures so you can easily learn how to cook the perfect KER SANGRI PICKLE at your home without any difficulties. KER SANGRI PICKLE is one of the representative dishes of Rajasthan which you can serve in any special occasions.

KER SANGRI PICKLE

Ingredients to make KER SANGRI PICKLE

  • Dry sangri-1 1\2cup ,,
  • dry ker 1/2 cup
  • mustard oil -1 1/2 cup ,
  • saunf -1 tsp ,
  • kalongi-1\4tsp ,
  • danamethi -1\2 tsp,
  • crushed rai-1\2tsp ,
  • hing -1\4tsp ,
  • dryred chilly-5 - 7 ,
  • bayleaf - 2 ,
  • salt-3tsp
  • red chilli powder -2 tsp
  • haldi pwder-1tsp ,
  • aamchoor- 2 tsp

How to make KER SANGRI PICKLE

  1. Wash the dried Ker and sangri 5-6 times with water .
  2. Now soak sangri and ker separately in water overnight.
  3. Drain soak sangri and ker .
  4. Now boil water in two big pan add 1/2-1/2teaspoon salt and 1\4-1/4 tea spoon haldi in it now add ker and sangri into it and cook untill tender .
  5. Sieve and keep aside or let it dry .
  6. Heat oil in a wok add hing , kalongi, bay leaf , dana methi, saunf ,dry red chilly(little crushed) when they splutter low the heat.
  7. Now add seived boiled sangri and ker . And also add salt ,chilly powder ,haldi , rai, aamchoor and mix well .
  8. Cook for 3-4 mins and remove from heat
  9. Mix everything well and when it's cool down then transfer the pickle to a airtight jar

My Tip:

Ratio of sangri and ker is according to taste it's 1 : 1 , 1:1/2 or 1:1/4 .

Reviews for KER SANGRI PICKLE (1)

Neema Bhardwaja year ago

Nice one.
Reply
Amita Shah
a year ago
tnq so much

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