When you think of Rajasthan, the first images that come to mind might be of majestic forts, vibrant turbans, and the vast Thar Desert. However, hidden amidst the golden sands of Jaisalmer lies a culinary gem that is sure to captivate your taste buds and leave you craving for more. Welcome to the world of Ker Sangri, a traditional Rajasthani dish that embodies the essence of this enchanting region.
Ker Sangri is a unique and flavourful combination of two key ingredients: ker, which refers to wild berries, and sangri, which are dried beans from the Khejri tree. These ingredients are indigenous to the arid desert landscape of Jaisalmer and have been used for centuries by the locals to create a truly distinctive dish.
The ker berries, small and tangy, are handpicked from shrubs that thrive in the desert's harsh conditions. They are then sun-dried to intensify their flavour and enhance their shelf life. Sangri, on the other hand, is a type of bean that grows abundantly on the Khejri tree, known for its ability to withstand the extreme temperatures of the Thar Desert.
To prepare Ker Sangri, the dried berries and beans are first soaked in water to soften them. They are then sautéed with an array of aromatic spices such as cumin, coriander, turmeric, and red chilli powder. The dish is traditionally cooked on a slow flame, allowing the flavours to meld together and infuse into the ker and sangri.
The result is a delightful medley of textures and tastes. The soft and slightly chewy sangri beans provide a satisfying bite, while the tartness of the ker berries adds a refreshing contrast. The spices impart a rich and robust flavour, making Ker Sangri a truly irresistible dish.
Video Credits: NishaMadhulika/YouTube
Ker Sangri is often enjoyed with the famous Rajasthani bread, Bajra Roti. This unleavened bread, made from millet flour, complements the dish perfectly and enhances its earthy flavours. The combination of Ker Sangri and Bajra Roti creates a complete and wholesome meal that showcases the culinary prowess of the region.
Beyond its culinary appeal, Ker Sangri holds a special place in Rajasthani culture. It is often prepared during festive occasions and weddings, where it serves as a symbol of abundance and prosperity. The dish reflects the resourcefulness of the people of Jaisalmer, who have learned to make the most of the limited resources available to them in the desert.
While Ker Sangri is a well-known delicacy within Rajasthan, it remains relatively unknown outside the region. However, as travellers seek authentic culinary experiences and explore offbeat destinations, this hidden gem is starting to gain recognition for its unique flavours and cultural significance.
For those looking to indulge in the richness of Ker Sangri, here's a simple recipe to try at home:
Ingredients:
- 1 cup dried Ker berries
- 1 cup dried Sangri beans
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Salt to taste
- Fresh coriander leaves for garnish
Method:
- Soak the dried Ker berries and Sangri beans in water for 4-6 hours or overnight until they become soft.
- Drain the water and rinse the berries and beans thoroughly.
- Heat the vegetable oil in a pan and add the cumin seeds. Let them splutter.
- Add the soaked Ker berries and Sangri beans to the pan and sauté for 5-7 minutes.
- Add the coriander powder, turmeric powder, red chilli powder, and salt. Mix well to coat the berries and beans with the spices.
- Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the berries and beans are tender.
- Once cooked, garnish with fresh coriander leaves.
- Serve hot with Bajra Roti or steamed rice.
Whether you have the opportunity to visit Jaisalmer and savour the flavours of Ker Sangri firsthand or try it at home, this unique dish will transport you to the heart of Rajasthan. So go ahead, indulge in the richness of Ker Sangri, and embark on a culinary adventure that will leave you with lasting memories of this hidden gem.