A few days ago, we have posted a blog of Rajasthani delicacies and if you remember the dish, Ker Sangri, which we have mentioned in the blog. This is one of the most authentic foods of Rajasthan, which is not everybody’s cup of tea!! As it includes the unique method that makes it especial. If you have ever visited the state and had Rajasthani Thali, then you have tasted this one out of so many delicacies. Many of you are desiring to prepare this dish at home, but don’t know the recipe how to make it.

Now reducing your efforts, we are here to assist you in preparing Ker Sangri by rendering the complete recipe of it. You just have to buy the dried Ker and Sangri from the market and the remaining ingredients will be available in your kitchen pantry. So, what are you waiting for, bring that raw material as soon as possible and start with the recipe by following the instructions given below.

Enjoy Ker Sangri and give delightful taste to your taste buds:

Required Ingredients

  • 1 tbsp of Ker
  • 1 cup of Sangri
  • Salt according to taste
  • 2 tbsp of oil
  • 1/4 tsp of Carom Seeds (Ajwain)
  • 1/4 tsp of Asafoetida (Hing)
  • 2 Whole Dry Kashmiri Red Chillies (broken into pieces)
  • 1/4 tsp of Turmeric Powder
  • 1-1/2 tsp of Chilli Powder
  • 2 tsp of Coriander Powder
  • 1 tsp of dried Mango Powder (Amchur)
  • 1 tsp of Raisins (kismis)


  • Immerse Ker and Sangri in the water for 8 hours.
  • After that, combine the Ker, Sangri and salt along with 2-1/2 cups of water in a pressure cooker for 3 whistles.
  • Do not open the lid, till all the steam escape. Drain the water and keep aside.
  • Now, heat the oil in a broad non-stick wok (Kadhai), add the carom seeds, asafoetida and red chillies.
  • Saute all the ingredients on a medium flame for 1 minute.
  • After that cooked Ker-Sangiri, turmeric powder, coriander powder, chilli powder, dried mango powder, raisins and a pinch of salt.
  • Mix properly and cook over the medium flame for 1 to 2 minutes, while stirring occasionally.
  • Ker Sangiri is ready to serve.