Last Updated: January 7, 2026
Ker sangri ki sabji is a traditional Rajasthani dry vegetable curry made from ker (dried desert berries) and sangri (dried beans from the khejri tree). This unique desert delicacy is cooked with yogurt, aromatic spices, and mustard oil, creating a tangy, spicy, and earthy flavor profile that’s absolutely irresistible! Perfect with bajra roti or poori, this protein-rich dish can be stored for days without refrigeration, making it ideal for Rajasthan’s hot climate.
DISCLAIMER: This article contains traditional culinary information about Ker Sangri Ki Sabji compiled from authentic Rajasthani recipes, nutritional databases, and culinary experts. All recipe instructions, nutritional information, and health benefits have been researched from multiple credible sources. The nutritional values provided are approximate and may vary based on ingredients and preparation methods. This content is for educational and informational purposes only. Please consult with a healthcare professional or nutritionist for specific dietary advice.
| Serving Size | 1 bowl (approximately 150g) |
| Calories | 180-220 kcal |
| Total Carbohydrates | 18-22g |
| Dietary Fiber | 4-6g |
| Protein | 6-8g |
| Total Fat | 10-12g |
| Saturated Fat | 1-2g |
| Sodium | 400-600mg |
| Iron | 15-20% of Daily Value |
| Calcium | 8-10% of Daily Value |
| Vitamin C | 10-15% of Daily Value |
WHAT IS KER SANGRI KI SABJI? THE DESERT’S HIDDEN TREASURE!
Alright, let me tell you about ker sangri ki sabji – one of Rajasthan’s most ICONIC dishes! If you’ve ever wondered what is ker sangria (yes, people often spell it that way!), you’re about to discover something amazing.
Ker sangri ki sabji is a traditional rajasthani ker sangria delicacy made from two unique desert ingredients:
- KER – Tiny dried berries from the Capparis decidua tree (also called ker tree)
- SANGRI – Dried bean pods from the Khejri tree (Prosopis cineraria)
These aren’t your regular vegetables, folks! Both ker sangri tree species thrive in Rajasthan’s harsh desert climate where nothing else grows. The khejri tree is SO important that it’s the state tree of Rajasthan! The Bishnoi community even sacrificed 363 lives in 1730 to protect these trees (true story!).
WHY IS KER SANGRI VEGETABLE SO SPECIAL?
The ker sangri vegetable is special for several reasons:
- Desert Survival Food: Can be stored for 5-6 YEARS without spoiling!
- Zero Waste: Uses parts of trees that survive extreme drought
- Nutrient-Dense: Packed with protein, iron, calcium, and fiber
- Unique Flavor: Earthy, slightly tangy, and deeply satisfying
- Cultural Heritage: Been made for centuries in Rajasthani homes
- Travel-Friendly: Stays fresh for 2-3 days without refrigeration
KER SANGRI KI SABJI RECIPE: COMPLETE INGREDIENTS LIST
Alright, let’s get cooking! Here’s everything you need for this amazing ker sangri recipe:
Main Ingredients:
| Dried Ker (berries) | 2 tablespoons (about 30g) |
| Dried Sangri (beans) | 1 cup (about 100g) |
| Plain Yogurt (Dahi) | 1 tablespoon |
| Mustard Oil | 3-4 tablespoons |
Spices & Seasonings:
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | ¼ teaspoon |
| Whole Red Chillies | 2-3 |
| Bay Leaves | 2-3 |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chilli Powder | 1-2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala | 1 teaspoon |
| Dry Mango Powder (Amchur) | 1 teaspoon |
| Salt | To taste |
Optional Additions:
- Raisins (Kishmish) – 1 tablespoon (adds sweetness)
- Dried Lotus Stem – 1-2 tablespoons (traditional addition)
- Mango Pickle – 1 teaspoon (for extra tang)
- Fennel Seeds (Saunf) – ½ teaspoon (for aroma)
EQUIPMENT NEEDED
Here’s what you’ll need in your kitchen:
- Large Bowl (for soaking)
- Pressure Cooker (or regular pot)
- Heavy-Bottomed Pan or Kadai
- Wooden Spatula
- Strainer
- Measuring Spoons
- Knife and Cutting Board
- Serving Bowl
KER SANGRI KI SABJI RECIPE: 5 EASY STEPS TO PERFECTION!
Okay, now comes the fun part – making this delicious ker sangri sabzi! Don’t worry, it’s easier than you think.
STEP 1: CLEANING & SOAKING (8-10 HOURS)
This is CRUCIAL! Both ker and sangri have dirt and dust from the desert.
- Take ker and sangri in separate bowls
- Wash THOROUGHLY 3-4 times under running water (you’ll see brown water – that’s the dirt!)
- Soak ker in 2 cups water for 8-10 hours (or overnight)
- Soak sangri in 4 cups water for 8-10 hours (or overnight)
- Add ½ teaspoon turmeric to the soaking water (helps remove bitterness)
- Pro Tip: You can soak in thin buttermilk instead of water for extra tang!
STEP 2: PRESSURE COOKING (3-4 WHISTLES)
- Next morning, drain and wash ker and sangri again 2-3 times
- Put both in pressure cooker with 2-3 cups fresh water
- Add ½ teaspoon salt
- Pressure cook for 3 whistles on medium heat
- Let pressure release naturally
- Drain ALL water completely (important!)
- Cooking Time: 15-20 minutes total
STEP 3: TEMPERING (2-3 MINUTES)
- Heat mustard oil in a heavy kadai until smoking (this is traditional!)
- Let it cool slightly, then reheat on medium flame
- Add cumin seeds – let them splutter
- Add asafoetida (hing) – gives amazing aroma
- Throw in whole red chillies and bay leaves
- Sauté for 30 seconds until fragrant
STEP 4: ADDING SPICES & COOKING (8-10 MINUTES)
- Add the boiled ker-sangri mixture to the pan
- Mix well so everything is coated with tempering
- Add turmeric powder, red chilli powder, coriander powder
- Add garam masala and dry mango powder (amchur)
- Mix everything thoroughly
- Add yogurt and stir (prevents curdling)
- If using raisins, add them now
- Add ½ cup water, cover, and cook on low heat for 8-10 minutes
- Stir occasionally to prevent sticking
STEP 5: FINAL TOUCH (2 MINUTES)
- Remove lid – most water should be evaporated
- Check salt and adjust
- Cook uncovered for 2 more minutes to dry up excess moisture
- The sabzi should be semi-dry, not watery
- Garnish with fresh coriander (optional)
- Serve hot or at room temperature!
COOKING TIME BREAKDOWN
| Soaking Time | 8-10 hours (overnight) |
| Prep Time | 20 minutes |
| Pressure Cooking | 15-20 minutes |
| Actual Cooking | 15 minutes |
| Total Time | 12 hours (including soaking) |
HOW TO SERVE KER SANGRI DISH
The ker sangri dish is traditionally served with:
- Bajra Roti (Pearl millet flatbread) – MOST AUTHENTIC!
- Makki Ki Roti (Corn flatbread)
- Poori (Deep-fried puffed bread)
- Regular Phulka/Roti
- Dal-Baati-Churma (complete Rajasthani thali)
- Kadhi (Yogurt curry)
- Steamed Rice with ghee
- Buttermilk (Chaas) on the side
WHERE TO BUY KER SANGRI? KER SANGRI ONLINE & PRICE
Looking to buy ker sangri online? Good news – it’s easily available now!
Online Options:
- Amazon India – Search for “Rajasthani Ker Sangri”
- BigBasket – Available in some cities
- Being Bania – Specializes in Rajasthani ingredients
- Marwari specialty stores’ websites
- com (for international buyers)
Offline Options:
- Any Rajasthani grocery store
- Marwari Kirana shops
- Specialty spice stores
- Big Bazaar (in some locations)
- Local markets in Rajasthan
Ker sangri price varies depending on quality and location:
| 100g Ker Sangri Mix | ₹80-150 |
| 250g Ker Sangri Mix | ₹180-300 |
| 500g Ker Sangri Mix | ₹350-600 |
| 1kg Ker Sangri Mix | ₹650-1200 |
HEALTH BENEFITS OF KER SANGRI KI SABZI
This ker sangri ki sabzi isn’t just tasty – it’s a nutritional powerhouse!
- Rich in Protein: 6-8g per serving – Great for vegetarians!
- High in Fiber: 4-6g per serving – Aids digestion and keeps you full
- Excellent Iron Source: 15-20% of daily needs – Prevents anemia
- Calcium Boost: 8-10% of daily needs – Strengthens bones
- Antioxidants: Ker berries are loaded with antioxidants that fight free radicals
- Low Glycemic Index: Good for diabetics when eaten in moderation
- Heart Healthy: Contains compounds that support cardiovascular health
- Aids Weight Loss: High protein and fiber keep you satiated longer
- Boosts Immunity: Vitamin C content helps strengthen immune system
- Good for Skin: Antioxidants promote healthy, glowing skin
STORAGE & SHELF LIFE
- Room Temperature: 2-3 days in airtight container (perfect for travel!)
- Refrigerator: 7-10 days in airtight container
- Freezer: Up to 2 months (thaw and reheat before serving)
- Dried Ker Sangri (uncooked): Can be stored for 5-6 YEARS!
- Pro Tip: Don’t reheat multiple times – it reduces shelf life
- If it dries out: Sprinkle water and gently reheat
EXPERT TIPS FOR PERFECT KER SANGRI KI SABJI
- Wash Thoroughly: Don’t skip washing 3-4 times – desert ingredients have lots of dust!
- Mustard Oil is Key: It gives authentic Rajasthani flavor (you can use regular oil but won’t be the same)
- Don’t Over-Cook: Ker and sangri should have slight bite, not mushy
- Adjust Spices: Some like it spicy, some mild – customize to your taste
- Yogurt Temperature: Use room temperature yogurt to prevent curdling
- Dry is Better: This sabzi should be semi-dry, not gravy-based
- Make Ahead: Tastes even better the next day as flavors develop!
- Batch Cooking: Make large batch since it stores well
- Soak Properly: Under-soaked ker sangri will be hard even after cooking
- Use Heavy Pan: Prevents burning and ensures even cooking
VARIATIONS OF KER SANGRI SABZI
- Sweet & Spicy Version: Add 1-2 tablespoons jaggery or sugar for sweet-spicy flavor
- Extra Tangy: Increase amchur or add fresh lemon juice at the end
- With Pickle Masala: Add 1 teaspoon mango pickle for intense flavor
- Vegan Version: Skip yogurt, use grated tomatoes instead
- Panchkuta Version: Add dried lotus stem, gonda, and kumatiya for 5-ingredient mix
- Buttermilk Based: Soak ker sangri in buttermilk overnight for tangy flavor
- Tomato-Based: Add 1 chopped tomato while cooking
- Garlic Version: Some add garlic (not traditional but tasty!)
CONCLUSION – THE MAGIC OF DESERT CUISINE
And there you have it – the complete ker sangri ki sabji recipe with all the secrets! This isn’t just a recipe; it’s a taste of Rajasthan’s incredible food heritage.
Key Takeaways:
- Ker sangri ki sabji is made from dried desert berries and beans
- Needs 8-10 hours soaking before cooking
- Rich in protein (6-8g), fiber (4-6g), and iron
- Contains 180-220 calories per serving
- Stays fresh for 2-3 days without refrigeration
- Best served with bajra roti or poori
- Available online and in Rajasthani stores
- Price ranges from ₹80-150 per 100g
- Can be stored dried for 5-6 years!
- Perfect travel food and festival special
FREQUENTLY ASKED QUESTIONS (FAQs)
Q1: What exactly is ker sangri? What is ker sangria made of?
Ker sangri ki sabji is a traditional Rajasthani dish made from two dried desert ingredients: ker (small dried berries from Capparis decidua tree) and sangri (dried bean pods from the Khejri tree/Prosopis cineraria). These are NOT regular vegetables – they’re unique to Rajasthan’s Thar Desert. Ker is tiny, round, and tangy, while sangri looks like thin, dried bean pods. Together they create a protein-rich, flavorful curry that’s been a staple in Rajasthani homes for centuries. The dish is cooked with yogurt, mustard oil, and traditional spices, giving it a distinctive earthy, tangy, and slightly spicy taste that’s absolutely addictive!
Q2: How much does ker sangri cost? Where can I buy it?
Ker sangri price typically ranges from ₹80-150 for 100g, ₹180-300 for 250g, and ₹650-1200 for 1kg depending on quality and source. You can buy ker sangri online from Amazon India, BigBasket, Being Bania, or specialized Rajasthani food websites. Offline, visit any Rajasthani or Marwari grocery store, specialty spice shops, or local markets in Rajasthan. If you’re outside India, try IndianFoodStore.com or similar international Indian grocery websites. Make sure to check reviews before buying online to ensure you’re getting authentic, properly dried ingredients with minimal dirt and good quality.
Q3: What is ker sangri called in English and other languages?
Ker sangri in english is typically called “Desert Berries and Beans Curry” or “Dried Berry and Bean Vegetable,” though there’s no exact translation since it’s uniquely Rajasthani. Ker sangri in hindi is written as “केर सांगरी की सब्जी” (Kair Saangri ki Sabzi). Ker sangri in gujarati is “કેર સાંગરી” and is also popular in Gujarat. The ker tree is botanically known as Capparis decidua, and sangri comes from Prosopis cineraria (Khejri tree). These English names are rarely used; most people just call it “ker sangri” across languages!
Q4: How long does ker sangri need to be soaked? Can I skip soaking?
No, you CANNOT skip soaking! Both ker and sangri MUST be soaked for 8-10 hours (overnight) before cooking. This is crucial for three reasons: (1) It rehydrates the dried ingredients, (2) It removes dirt and impurities from the desert, and (3) It reduces bitterness and makes them tender. Without proper soaking, your ker sangri ki sabzi will be hard, gritty, and unpleasant to eat even after pressure cooking. Some people soak in buttermilk instead of water for extra tang. After soaking, wash 2-3 more times before cooking.
Thank you for reading this complete ker sangri ki sabji recipe!
If you loved learning about this Rajasthani delicacy, check out our previous blog on Baingan bhaja recipe.
