Meld the Wholesome Taste of Berries and Beans with Ker Sangri!

Ker Sangri, a delicacy of Rajasthan, is a mixture of dried Ker berries and Sangri beans. It’s prepared in almost every home in Rajasthan, particularly in the Marwad district of the state, due to its ease of preparation and great taste. Engage further for an array of benefits linked to consuming it. We’ll also throw in an easy to make recipe for good measure!

How Ker Sangri May Benefit Your Health

It helps combat ageing

It is thought that the key of the agility of the population of Rajasthan is healthful foods like this. Because it has been suggested that Ker and Sangri have anti-ageing properties, by virtue of the components they contain. As a result, the individual keeps their youthful vitality for a lengthy span of time.

Immunity is strengthened

These vegetables are said to strengthen the body’s defences, hence eating them is recommended. Ker and sangria are both meals rich in antioxidants and a necessary and significant vitamin for immunity. For this reason, in Rajasthan, this veggie is traditionally eaten during the colder months. 

Reduces cholesterol

People with high cholesterol may benefit from drinking ker sangri since it lowers blood cholesterol levels. Additionally, drinking it lowers the probability that you’ll develop lifestyle disorders like diabetes, hypertension, or excessive weight gain. 

How to Make Ker Sangri

Here’s a recipe inspired by Whisk Affair for a dish of tasty Ker Sangri!

What You’ll Need    

• 3 tsp Coriander Powder         
• 2 tsp  Red Chilli Powder         
• 1 tsp Turmeric Powder         
• 1 tsp Garam masala Powder         
• 2 tsp Dry Mango Powder         
• 2 tbsp  Yoghurt         
• ¼ cup Raisins         
• Salt to taste         
• 2 tbsp Coriander         
• ½ cup Ker     
• 1 ½ cup Sangri         
• 5 tbsp  Oil         
• ¼ tsp Hing         
• 1 tsp Cumin Seeds         
• 1 tsp Fennel Seeds    
• 5 Dry Red Chillies

Instructions on How to Concoct Delectable Ker Sangri 

• If you want to get rid of all the grit, you should wash Ker and Sangri on their own multiple times.
• Make sure to soak for at least 10 hours.
• Wash it again, and maybe even a third time.
• In a pressure cooker, combine the Ker and Sangri with 2 cups of water and 1 teaspoon of salt.
• Remove the pressure cooker from the stove top after it has sounded once while cooking at high heat.
• Once the pressure has dropped, you may open the pot.
• It should be drained and put away.
• They will also need another wash.
• Your pan oil should be heated.
• Your hing, cumin, and fennel seeds should be added to heated oil.
• Fry some dried red chiles for a minute or so.
• Bring in the heated ker and sangri.
• Stir in the powdered spices (coriander, red chili, borrie powder, garam masala, dried mango).
• Mix the yogurt with the raisins and salt.
•  Add your lid and let it simmer for 6 to 8 minutes.
• Top with chopped coriander.
• Accompany with hot roti or rice and lentils.

What Foods Complement Ker Sangri Best?

According to Whisk Affair, Ker and Sangri Sabzi are often served with Makki Ki or Bajre Ki Roti. Missi Roti and Puri are all excellent accompaniments to Ker Sangri as well. It also goes well with the staple foods of India—Dal, Phulka, and Rice—and may be served as a side dish on its own.

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