Ker sangri
Photo: AKSHRAJJODHA · CC BY-SA 4.0

History

Ker are small berries and sangri the long pods of the khejri tree, both dried so they keep for months. Slurrp says the pair is soaked and cooked with red chilli and raw mango or yoghurt, that it was a year-round source of nutrition when fresh produce was scarce, and that the khejri's deep roots suit the dry country. Condé Nast Traveller India lists ker sangri in the traditional thali beside gatte ki sabzi, and Cafe Kothi in Civil Lines serves it with dal baati churma.

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Common allergens: Dairy

Make it at home

Yield Serves 4Hands-on 30 minTotal 12 hrDifficulty Intermediate

Ingredients

  • 50g dried ker berries
  • 50g dried sangri beans
  • 2 tablespoons mustard oil
  • 1 teaspoon cumin seeds and a pinch of asafoetida
  • 2 dried red chillies
  • 1 teaspoon coriander powder and 1/2 teaspoon turmeric
  • 1 teaspoon chilli powder and 1 teaspoon dried mango powder (amchur)
  • 100g plain yoghurt, whisked
  • Salt to taste

Method

  1. Rinse the ker and sangri, then soak them in plenty of water overnight.
  2. Drain, cover with fresh water and boil for 20 minutes until tender, then drain again.
  3. Heat the mustard oil until it just smokes, take it off the heat for a minute, then add the cumin, asafoetida and dried chillies.
  4. Stir in the coriander, turmeric and chilli powder, add the ker sangri and salt and fry for 3 minutes.
  5. Pour in the yoghurt, lower the heat and cook for 10 minutes until the oil separates, then finish with the dried mango powder.

Tip from the editors. Soak the ker and sangri overnight and drain them well; they need the full soak to turn tender.

Where to eat ker sangri

Ker sangri in Jaipur

Cafe Kothi ★ 3.8

$$ InternationalCivil Lines

Cafe Kothi is the restaurant at 28 Kothi in Civil Lines, Jaipur, serving vegetarian farm-to-table dishes from breakfast through to an early dinner.

OrderThe Rajasthani thali with dal baati churma and ker sangri, or the bajre ki khichdi with ghee.

TipTables are on the patio, the terrace and in the garden; the kitchen runs 09:00 to 21:00, so dinner is early.

Directions

Spice Court ★ 4.4

$$ RajasthaniCivil Lines

Spice Court serves Rajasthani food in a 1930s colonial mansion on Jacob Road in Jaipur, best known for keema baati, laal maas and junglee maas.

OrderKeema baati with jhol, then laal maas with butter naan; vegetarians can order papad mangodi sabzi.

TipDzurt, a patisserie by Chef Tejasvi Chandela, shares the premises, so finish with its ghewar entremet.

Directions

Thali and More (C-Scheme) ★ 3.6

$$ RajasthaniC Scheme

Thali and More on Sarojini Marg in C-Scheme, Jaipur, is a vegetarian restaurant serving Rajasthani thali with dal baati churma and kadhi until 23:00.

OrderThe Rajasthani thali with dal baati churma, and the Rajasthani kadhi.

TipThe restaurant is on the first floor, and it also takes delivery orders at lunch and dinner.

Directions

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