Ingredients
- 1 cup ker (dried desert berries)
- 1 cup sangri (dried beans)
- 3 tbsp mustard oil
- ½ cup curd (whisked)
- ½ tsp mustard seeds
- ½ tsp cumin
- ¼ tsp hing
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 tsp amchur powder
- Salt to taste
- Optional: sugar for balance
Step-by-step
Step 1 — Soak or boil
Wash ker & sangri thoroughly. Soak for 2–3 hours or boil 10 minutes to soften.
Step 2 — Tempering
Heat mustard oil. Add mustard seeds, cumin and hing until crackling.
Step 3 — Add spices
Mix in turmeric, red chilli powder and coriander powder.
Step 4 — Add ker sangri
Add the soaked/boiled ker & sangri, sauté 3–4 minutes.
Step 5 — Add curd
Lower flame and mix in whisked curd. Cook until oil separates.
Step 6 — Finish
Add salt, amchur and optional sugar. Cook for 2 minutes. Ready!
Tips & Variations
- For richer flavour, add a spoon of ghee before serving.
- You can add raisins for sweet–tangy balance.
- Avoid over-cooking after adding curd — keep flame low.
- Tastes even better the next day as flavours deepen.
Like this recipe?
Want authentic Ker Sangri cooked fresh in home-style mustard oil?