Wednesday, October 23, 2013

Kair Sangri

A delicacy of Rajasthan. Kair  ( Capparis decidua)  is a small berry while Sangri (   Prosopis cineraria) is   a bean. When in season these are dried to be used later. There are couple of more dried ingredients that can be added to this dish or you can use just Kair Sangri . The other two ingredients are Kumatia   (  Acacia Senegal)  a dried pod and  Goonda   (  Cordia myxa) , also a berry also known as Gum Berry.
I have used all four . Kair and Sangri in equal proportion and a tbsp of Kumatia and Goonda each.
You can buy Kair Sangri from small time grocery shops that sell Rajasthani stuff.

If you don't have pickle masala add one tbsp of mango pickle  but in that case reduce the quantity of raw mango pd.

Ingredients :  serves 2
Kair Sangri                  1/2 cup
Thick Yogurt               2 + 1 tbsp
Mustard oil                  1 tbsp
Asafoetida                  a pinch
Cumin seeds               1/2 tsp
Red Chilly pd              1/2 tsp
Coriander pd.             1 tsp
Turmeric paste           1/4 tsp
Pickle masala              1 tsp
Raw mango pd            1/2 tsp
Salt to taste

Method:

  1. Wash Kair Sangri in a mesh strainer under running water till all the dust is washed off.
  2. Soak overnight.
  3. In the morning wash it again.
  4. Now soak it in sufficient water and 2 tbsp yogurt for 2-3 hrs.
  5. Strain it .
  6. Bring 1 1/2 cup water to boil. Add 1/2 tsp salt to it.
  7. Now add Kair Sangri and boil it till Kair is done. Stain it and keep it in a strainer.
  8. Heat oil in a pan.
  9. Add asafoetida .
  10. Crackle  cumin.
  11. Stir in all the spices .
  12. Now add 1 tbsp of yogurt and mix well.
  13. Add the kair Sangri  and sauté for a couple of minutes.
  14. Remove from fire.
  15. Taste and adjust salt.
  16. Serve hot with roti.
Serving suggestions : Pairs well with Kadhi or potato gravy.