What are ker and sangri?

Ker is a small desert berry and sangri a bean pod from the khejri tree — both dried Rajasthani staples with a unique tangy taste.

At Rajasthani/Marwari grocers, usually sold as a dried 'panchkuta' mix.

Panchkuta (Ker Sangri)

Name: Panchkuta (Ker Sangri)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Dried sangri beans; 0.25 cup Dried ker berries; 0.5 cup Curd (yoghurt); 1 tbsp Red chilli and coriander powder; 1 tbsp Whole spices (cumin, fennel, red chilli); 1 tsp Salt; 3 tbsp Anveshan Wood-Pressed Mustard Oil

The iconic desert sabzi of dried ker berries and sangri beans, tempered with whole spices in pungent Anveshan Wood-Pressed Mustard Oil.

Time breakdown

Prep Time20 min

Cook Time25 min

Total Time45 min

Ingredients

Dried sangri beans
Dried ker berries
Curd (yoghurt)
Red chilli and coriander powder
Whole spices (cumin, fennel, red chilli)
Salt
💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Panchkuta (Ker Sangri)

1
Soak the sangri and ker overnight, then boil until tender and drain.
2
Heat the Anveshan Mustard Oil to smoking, lower the heat and add the whole spices.
3
Add the boiled ker-sangri, whisked curd and spice powders; cook on low until the moisture dries.

Tips for the Best Panchkuta (Ker Sangri)

✓Soak the dried ker-sangri well overnight, or they stay tough.
✓Cook it fairly dry; panchkuta is meant to travel and keep.

Frequently Asked Questions

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