Tag Archives: Cusine

A Rajasthani Delicacy-Ker Sangri Pickle

In a guest post Ms.Vishnu Priya shares the recipe for preparing Ker Sangari Pickle.

Ker is a green berry like fruit of a thorny bush(capparis decidua) found in the arid parts of Rajastnan.It is very sour, and is commonly available during the months of April and May. In Jaipur you can buy fresh ker from Choti Choupar. (The traders go to the extent of sorting ker by size as the smaller berries are considered to be tastier. ) Local Pansari shops in the walled city provide dried ker all the year round. Fresh Ker has to be put in an earthen utensil or preferably a matka in salt water for 15 days so that it looses its sourness.After two weeks the salt water is thrown away and the vegetable is dried in shade to be stored for the rest of the year or to be cooked right then.Because of its numerous medicinal qualities ker is also used in many ayurvedic medicines.

Sangari are the bean like fruit of the Khejari (prosopis cineraria) tree.This tree is commonly found in rajasthan .And it gives its fruit, sangari, in the winters months.Thin and kachi sangri are plucked from the tree and lightly boiled and dried in shade to be used during rest of the year.They can be eaten as a pickle,vegetable or a snack-fry in oil & serve with salt and red chillies.


150 gm Dry Sangari

100 gm Dry Ker

50 gm Dry Lasore

250 gm Sesame Oil (tilli ka tel) OR Mustard Oil(Sarson Ka Tel)

50 gm Aniseed Powder ( Saunf)

50 gm Kachri Powder (A flavoring agent commonly found in Rajasthan.Also used to make uncooked meat tender)

25 gm pomegranate seed powder ( Anar dana)

100 gm Mustard seed powder( Raai)

1/4 Tea Spoon Asafoetida Powder ( Heeng)

1 Tea Spoon Mustard Seeds ( Sarson)

1 Tea Spoon Cumin Seeds ( Jeera)

1/2 Tea Spoon Fenugreek Seeds (Methi)

1 Tea Spoon Salt

1 Tea spoon Red Chillies Powder

2 Tea spoon Turmeric


Soak the dried Ker,Sangri & Lasore in water overnight.

Throw away the water the vegetables were soaked in overnight and add the vegetables to a pot of boiling salt water till they are soft.

Throw away the salt water and put out the vegetables to dry on a soft cloth.

Heat the oil in a Wok till it is smoking and crackle cumin,mustard,fenugreek seeds and add asafoetida and take the wok off the flame.

Add all ingredients except raai and the vegetable and cook the masala on low flame till the masala is cooked.

Let the masala cool down after it is cooked and add the vegetables and raai and mix well and store in a glass jar for 2 to 3 days stirring 2-3 times daily till the mixture turns sour-khatta.

The pickle is ready to be served with poories or parathas.

If the pickle is to be stored for a long period of time, take enough oil to cover the pickle in the jar. Heat it till it is smoking. Let it cool down.Then add it to pickle in the Jar so that the pickle is covered in oil.The oil will make the pickle last longer.

Karan’s Guesthouse,In Jaipur


National Research Centre On Camels,Bikaner,is situtaed 8km from the city on an arid parcel of land over 2000 acres in size.This Camel breeding farm was established in 1960( though Man domesticated Camels about 3500 years ago).It provides 50% of the nations camels.Three breeds of Camels (one humped-Camelus Dormedarius) found here are jaisalmeri (known for speed),Bikaneri(known for load carrying capacity ) & dark colored camels from gujarat.It is also researching two humped Camels-Camelus Bactrianus-found in the cold desert of Nubra Valley of Laddakh region.

NRCC has been able to cryopreserve camel semen,breed camels by artificial insemination and transfer  camel embryos among other arcane research.

Research on the shelf life and the therapeutic value  of camel milk has led NRCC to provide ice cream,flavoured milk,Kulfi and curd in its Milk Bar on the campus.NRCC has also developed a cosmetic cream made from camel milk.Camel bones are being used in place of Ivory.Camel leather is used to make items which are in great favour with the tourists.Foreign tourists greatly appreciate the camel and camel Cart rides.

Recently URMUL Dairy of Bikaner has launched camel milk products through RCDF in Jaipur for the general public through their Saras Milk booths.These products are of great therapeutic value in people suffering from diabetes,pain in joints and tension.In Ethiopia it is considered  as an aphrodisiac.

Dairy farming of camel milk is also being done in the Sahara Desert in Africa  and  Dubai in Middle East.

Presently there are about 3.5 lac camels in Rajasthan.These numbers are decreasing alarmingly because of lack of fodder,grazing grounds,poor economic condition of the farmer and the fact that camels are slaughtered for its meat(tastes like rough beef) .

Maharaj Ganga Singh Ji formed the Bikaner Camel Corp which fought with the allies in both  WW I( Egypt) & WW II(Middle East).Bikaner had had a camel regiment since 1945.The Corp survives today as part of the Border Security Force.

It is said that when  Maharaj Pabu ji of Kolu wanted to gift his sister with some camel cows,on the occasion of her marriage, imported from Sri Lanka, he entrusted the task of delivering and day to day upkeep to Ridmal Raika. Ever since The Raikas consider the Camels as no less than their Gods.

So if you would like to do your bit to save this ship of desert- have a Glass of Camel Milk Everyday.