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Rajasthani Ker Sangri Ki Sabji

 Rajasthani Ker Sangri Ki Sabji

#kersangrikisabji #kersangrikisabjirecipe


Rajasthan, the land of vibrant colors and rich traditions, is not just renowned for its majestic forts and palaces but also for its delectable cuisine. One such traditional dish that embodies the essence of Rajasthan is "Ker Sangri Ki Sabji." This unique Rajasthani delicacy is a delightful blend of tangy and spicy flavors that make it a true culinary treasure. 

    In this article, we will delve into the origins of Ker Sangri, the ingredients and preparation process, its cultural significance, and the joy of savoring this exquisite dish.


    The Origin of Ker Sangri:

    Ker Sangri Ki Sabji finds its roots in the arid desert region of Rajasthan. Ker refers to the wild berries from the desert thorn shrub (Capparis decidua), while Sangri denotes dried beans derived from the Khejri tree (Prosopis cineraria). Both of these ingredients are native to the arid and semi-arid regions of Rajasthan, where the climate is hostile for cultivating conventional crops.

    Historically, the people of Rajasthan developed ingenious ways to utilize the limited resources available in their environment. This led to the creation of dishes like Ker Sangri Ki Sabji, which remains an integral part of Rajasthani cuisine to this day.

    Source of Ker Sangri:

    Ker Sangri is primarily found in the western parts of Rajasthan, particularly in the districts of Jodhpur, Bikaner, and Barmer. The Ker berries and Sangri beans are harvested from their respective shrubs and trees during the dry season when water is scarce. 

    The scarcity of water and abundance of sunlight in the desert contribute to the unique taste and nutritional value of these ingredients.

    Items Required for Making "Ker Sangri Sabji":

    To prepare the tantalizing Ker Sangri Ki Sabji, you will need the following ingredients:
    1. Ker berries (dried)
    2. Sangri beans (dried)
    3. Cooking oil (preferably mustard oil)
    4. Cumin seeds
    5. Asafoetida (hing)
    6. Turmeric powder
    7. Red chili powder
    8. Coriander powder
    9. Fennel seeds (saunf)
    10. Mustard seeds
    11. Dried red chilies
    12. Salt to taste
    13. Garam masala (optional, for added flavor)
    14. Fresh coriander leaves (for garnishing)


    Time Taken for Making "Ker Sangri Sabji":

    The preparation of Ker Sangri Ki Sabji requires some time and patience due to the process of rehydrating the dried Ker berries and Sangri beans. On average, it takes around 20 to 30 minutes for soaking the Ker and Sangri, while the actual cooking process can take an additional 30 to 40 minutes. Therefore, the total time taken to make this dish can range from 50 minutes to an hour.

    Procedure for Making "Ker Sangri Sabji":

    Step 1: Soaking the Ker and Sangri:

    Rinse the dried Ker berries and Sangri beans thoroughly under running water to remove any impurities.

    In separate bowls, soak the Ker berries and Sangri beans in water for about 20 to 30 minutes until they become soft and plump.

    Step 2: Preparing the Spice Mix:

    In a small bowl, mix the turmeric powder, red chili powder, coriander powder, and salt together to create a spice blend.

    Step 3: Cooking the Ker Sangri Sabji:

    Heat cooking oil in a pan or kadhai. Mustard oil is traditionally used in Rajasthan, but any cooking oil can be used as a substitute.

    Add cumin seeds, mustard seeds, asafoetida, dried red chilies, and fennel seeds to the hot oil. Allow the spices to crackle and release their flavors.

    Now, add the soaked Ker berries and Sangri beans to the pan, stirring them well to coat them with the spices.

    Cook the mixture on low to medium heat, covering the pan with a lid. Stir occasionally to prevent sticking and ensure even cooking.

    The Ker Sangri Ki Sabji is ready when the berries and beans become tender and infused with the flavors of the spices. Optionally, you can sprinkle some garam masala over the dish for an added layer of taste.


    Serve and Enjoy:

    Ker Sangri Ki Sabji is best enjoyed with traditional Rajasthani bread like Bajra ki Roti or Phulka. You can also pair it with steamed rice for a wholesome meal. Garnish the dish with freshly chopped coriander leaves to enhance its visual appeal and add a burst of freshness. 

    The tangy and mildly spicy flavor of Ker Sangri Sabji complements the sweetness of the Sangri beans, creating a truly delightful experience for your taste buds.

    Cultural Significance:

    Ker Sangri Ki Sabji holds immense cultural significance in Rajasthan. It reflects the resourcefulness and adaptability of the Rajasthani people who have learned to make the most of their harsh environment. 

    As a traditional dish passed down through generations, Ker Sangri Ki Sabji not only represents the culinary heritage of the region but also embodies the spirit of community and sharing, as it is often prepared during festive occasions and gatherings.



    Ker Sangri Ki Sabji is a culinary gem that unveils the true essence of Rajasthan's desert landscape and rich heritage. With its unique blend of flavors and a touch of traditional warmth, this dish captivates the hearts of both locals and tourists alike. 

    By exploring the origins of Ker Sangri, understanding its preparation process, and savoring its taste, one can truly appreciate the ingenuity and cultural significance behind this beloved Rajasthani delicacy. 

    So, the next time you find yourself in the magical land of Rajasthan, do not miss the opportunity to relish the delightful flavors of Ker Sangri Ki Sabji

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