India’s regional cuisines are as diverse as its landscapes — from the lush coastal curries of the South to the earthy, arid flavors of the North-West. Nestled in the heart of Rajasthan’s Thar Desert is a dish that perfectly encapsulates the ingenuity of desert cooking: Ker Sangri.
A tangy, spicy, and deeply flavorful preparation, Ker Sangri is a traditional Rajasthani dish made from dried berries (ker) and desert beans (sangri). Despite its humble ingredients, it packs a punch and pairs beautifully with bajra roti or steamed rice, making it a must-try for anyone curious about India’s lesser-known culinary gems.
Ker is a wild, tangy berry, while Sangri (or sangria) refers to the slender beans of a hardy desert plant. Both grow naturally in Rajasthan’s arid soil and have been used for centuries as preserved food sources in dry months. Together, they create a dish that is earthy, spicy, tangy, and incredibly addictive.
Often slow-cooked with yogurt, dried red chilies, mustard oil, and traditional Rajasthani spices like amchur (dry mango powder), Ker Sangri is a celebration of minimalism and flavor, born out of necessity and perfected over generations.
How to Make Ker Sangri at Home
Ingredients:
- ½ cup dried ker
- 1 cup dried sangri
- 2–3 tbsp mustard oil (or any oil of choice)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- A pinch of asafoetida (hing)
- 1–2 dried red chilies
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp amchur (dry mango powder) or 2 tbsp curd
- Salt to taste
Preparation Steps:
- Soak and Boil the Dried Ker and Sangri:
- Rinse the dried ker and sangri thoroughly in water 3–4 times to remove sand and bitterness.
- Soak them in water for 8–10 hours or overnight.
- After soaking, boil them in fresh water with a little salt for about 10–15 minutes until soft. Drain and set aside.
- Tempering the Spices:
- Heat mustard oil in a heavy-bottomed pan until it reaches its smoking point. Reduce the heat.
- Add cumin seeds, mustard seeds, hing, and red chilies. Let them crackle.
- Add the Flavors:
- Add turmeric, chili powder, coriander powder, and salt. Stir quickly so the spices don’t burn.
- Add the boiled ker and sangri. Mix well to coat with the masala.
- Add Sourness:
- Add amchur or curd (if using curd, ensure it’s well-whisked and add it on low heat to avoid curdling).
- Cook for another 5–7 minutes until everything is well blended and the oil begins to separate.
- Serve Hot:
- Garnish with fresh coriander (optional) and serve with bajra rotis, missi rotis, or steamed rice.
Serving Suggestions
- Traditionally served as part of a Rajasthani thali, Ker Sangri pairs wonderfully with:
- Bajra roti
- Boondi raita
- Garlic chutney
- Papad
- Pickle and jaggery
A Taste of Rajasthan on Your Plate
Ker Sangri isn’t just a dish — it’s a story of survival, innovation, and culture. Every bite carries the essence of the desert: resilient, bold, and unforgettable. Whether you’re a food enthusiast, a traveler missing Rajasthan, or someone exploring regional Indian cuisines, making Ker Sangri at home is a flavorful journey worth taking.
