Discover the Authentic Flavors of Rajasthan with Chef Aruna Vijay's Ker Sangri Recipe

Have you ever wondered how to bring the rich and exotic flavors of Rajasthan into your kitchen? Chef Aruna Vijay, a renowned chef and food influencer, has the perfect recipe for you. She introduces the traditional Rajasthani delicacy, Ker Sangri, a dish that showcases the unique culinary heritage of Rajasthan. Let's dive into this delectable recipe and learn how to make it at home.

Ker Sangri: A Traditional Rajasthani Delight

Ker Sangri is a classic Rajasthani dish made from dried desert beans (sangri) and berries (ker), both native to the arid regions of Rajasthan. This dish, often referred to as sukhi sabzi by Marwaris, is a staple in Rajasthani households. The dried ker and sangri are soaked overnight to rehydrate and then cooked with a blend of basic spices to create a flavorful and nutritious dish.

Ker Sangri Recipe

To help you recreate this authentic Rajasthani dish at home, here is Chef Aruna Vijay's detailed Ker Sangri recipe.

Ingredients

• Ker: 1/3 cup
• Sangri: 1/2 cup
• Water for soaking
• Oil: 3 tbsp
• Hing (asafoetida): 1 tsp
• Salt to taste
• Red chili powder: 1.5 tsp
• Turmeric powder: 1/4 tsp
• Coriander powder: 1.5 tsp
• Amchur (dried mango) powder: 1.5 tsp

Method To Prepare Ker Sangri

Soak the Ker and Sangri: Begin by washing the ker and sangri thoroughly. Soak them together in water for 6-7 hours or overnight. This helps to rehydrate the dried beans and berries.

Prepare the Spice Mix: Once the ker and sangri are soaked, drain the excess water. In a bowl, mix all the dry spices (except the amchur powder) and salt. Combine well.

Cook the Ker Sangri: In a pan, heat 3 tablespoons of oil. Add 1 teaspoon of hing (asafoetida) to the oil and let it sizzle. Add the soaked ker and sangri to the pan and mix well with the oil and hing. Cook for a few minutes, ensuring the spices coat the beans and berries evenly.

Add the Final Touch: Finally, add 1.5 teaspoons of amchur powder to the pan. This will give the dish its characteristic tangy flavor. Mix well and cook for another minute.

Serve Hot: Ker Sangri is best served hot, accompanied by puris. Enjoy this traditional Rajasthani dish that brings the authentic flavors of the desert right to your plate.

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Chef Aruna Vijay's Ker Sangri recipe is a perfect introduction to the rich and diverse cuisine of Rajasthan. This traditional dish, made from dried desert beans and berries, is both flavorful and nutritious. By following this simple recipe, you can enjoy a taste of Rajasthan in your own home. So, gather your ingredients and get ready to embark on a culinary journey with Chef Aruna Vijay's authentic Ker Sangri.