Royal Ker- Sangari Masala

• Servings:
• Preparation time: 12-15 minutes.
• Dry fruits frying time: 3-4 minutes.
• Cooking time: 12 15 minutes.
• Total time: 35 minutes.

“Royal Ker Sangri Masala” is a quintessential Rajasthani dish, deeply rooted in the arid culinary landscape of Rajasthan, India.

The first time I tasted Royal Ker Sangri Masala is really memorable, as it happened during my friend’s son’s Barat party. The vibrant atmosphere of the wedding, filled with music and celebration, the Royal Ker Sangri Masala was served, its rich flavour immediately captured my attention. This culinary delight was beautifully spiced, offering a taste that was as regal as the occasion.

Royal Ker Sangri Masala is typically prepared during special occasions and festivals, reflecting the royal heritage of Rajasthan. Incorporating cashew nut, dry dates and raisins into the recipe elevate this traditional dish with a delightful mix of textures and flavours.

It is often cooked with a generous amount of oil/ghee, which not only preserves the dish but also elevates its luxurious texture and taste.

It is an ideal dish for special occasions where you want to impress your guests with an opulent and flavourful feast. Paired with Bajra Roti or Steamed Rice…

Ingredients:

• Ker and Sangri: 200gm.
• Whole red chilli: 4-5 no.
• Cashews: 200gm.
• Raisins : 50 gm.
• Dry Dates: 100-150 gm.
• Cumin: 1 teaspoon
• Ginger: 2” pieces
• Coriander Powder: 2 teaspoon
• Chilli Powder
• Garam Masala Powder: 1/2 teaspoon
• Salt: 1 tablespoon
• Fresh Cream(Malai): 2-3 tablespoon
• Fresh Curd: 2 tablespoon
• Turmeric powder: 1 teaspoon
• Kashmiri Chilli Powder: 2 tablespoon
• Asafoetida: 2 pinch
• Chhachh/Curd: for soaking
• Ghee/ Oil: 100-150 ml.

Preparation:

1. Clean the ker and sangri properly with running water, soak them into chhachh/ watery curd for 6-7 hours or overnight.
2. Deseed and chop dry dates into small pieces, keep aside.
3. Similarly, soak the dry dates separately to soften them slightly.
4. Again clean soaked ker-sangri, cook with 2 cups of water until 80% done keep aside.
5. In a bowl put all powder masala with curd, mix well, wet masala is ready. keep aside.

Method:

1. Heat 2 tablespoon oil/Ghee in a pan, fry cashew nut on medium low flame for about 2-3 minutes, add raisins, further fry for a minute, take out, keep aside.
2. Add cumin and asafoetida in left out ghee/oil; sputter for few seconds, add wet masala, continue to stir fry the masala on lower flame for a minute, add grated ginger, continue frying.
3. Add salt and soaked dry dates, fried cashew nut and raisin, continue to fry for couple of minutes.
4. Add boiled ker sangri, continue to cook on medium flame for couple of  minutes; add fresh cream, cook for 2-3 minutes with cover on.
5. Sprinkle garam masala  powder for an extra layer of flavour.
6. Serve hot or warm with Bhafla-Baati, Panchmail Dal, Churma Laddu and Sprouted Mung Salad for a hearty meal.
7. By adding nuts and dried fruits like cashews, dry dates and raisins the “Ker Sangri Masala” becomes even more sumptuous.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Royal Ker- Sangari Masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.