Ker Sangri

With Thanksgiving every year, comes this overwhelming feeling of gratitude, thankfulness and being blessed that I otherwise take for granted. No matter how rough a phase one is going through in life, there is at least one area in everyone’s life which makes riding over the rough tide little easier. And that’s worth everything in that moment. People coming in your life just to touch it in a beautiful way before moving along and leaving you with life long memories to cherish. In that regards, I have so many people in my life to be thankful for and I wish everyone finds their blessings too.

I am out of my yearly supply of Ker and Sangri and I am panicking, to put it lightly. If you are from Jodhpur, you would know that I am not exaggerating one tiny bit. Thankfully, I would be restocking soon courtesy of a wonderful friend. Ker Sangri makes me nostalgic, home sick and Jodhpur sick. It has made so many of my bland food days wonderful and delicious, so many of my school lunch boxes mouth-watering and so many not-so-fancy festivals something to look forward to.

Yum

Ker Sangri

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3-4 people

Ingredients

For pressure cooking
• 30 gms dry Sangri
• 20 gm dry Ker
• 1 tsp Salt
• 1/2 tsp Turmeric powder
• 1 cup Water
For Tadka
• 10 tbsp. Oil
• 3 dry red Chillies, soaked in water until soft
• 3/4 tsp Salt
• 2 tsp Coriander Powder
• 1/2 tsp Turmeric powder
• 3 tbsp. Full fat Yogurt

Instructions

1. Soak Ker and Sangri separately for 2-3 hours until they soften up.
2. Drain the water and wash Ker and Sangri 2-3 times in clean water.
3. In a pressure cooker, add ker, sangri, water, salt and turmeric and cook for 6-7 minutes (2 whistles).
4. Drain away the water and keep aside.
5. In a wok, heat oil.
6. Add red chllies and Ker Sangri to it.
7. Add salt, turmeric, coriander and cook until ker sangri leaves oil and softens up.
8. Add yogurt and once again let it leave oil. Serve hot or at room temperature.

Notes

If you are going to finish all the Ker Sangri right away then even 8 tbsp. oil is fine. Less oil makes Sangri like sticks and unappetizing. After making Ker Sangri, one should always cover it else it dries off. Ker Sangri Should not be heated again and again. It dries up the Sangri.

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