Sangri is the Royal Delicacy from Rajasthan.  When you think of Rajasthan, the first images that come to mind are majestic forts, swirling ghagras, and golden sand dunes stretching endlessly under the sun. But tucked away in this desert landscape is a humble yet extraordinary ingredient that has been nourishing desert communities for centuries – Sangri.

Sangri, also known as ker sangria.  Sangri is the dried bean of the khejri tree (Prosopis cineraria), the state tree of Rajasthan. This hardy plant thrives in the Thar Desert’s scorching heat and scant rainfall, making it a lifeline for locals during arid months. The beans are slender, long, and slightly twisted, with a nutty, earthy aroma that deepens when cooked.

Traditionally, Sangri is sun-dried to preserve it for months, ensuring food availability when fresh vegetables are scarce. This makes it a staple in Rajasthani households and a shining example of desert sustainability.

Sangri is not only tasty but highly nutritious. Once dried, it can last for months without refrigeration – a perfect fit for Rajasthan’s climate. Sangri is more than food; it’s part of local identity, served in weddings, festivals, and royal feasts.

The most beloved dish is Ker Sangri Ki Sabzi, a spicy, tangy preparation where sangri beans are soaked, boiled, and cooked with ker berries, yogurt, and an array of robust spices like cumin, coriander, and red chilli powder. A generous drizzle of ghee binds everything together, creating a dish that’s rich, rustic, and deeply satisfying.

Ker Sangri pairs beautifully with bajra roti or missi roti, often served with lashings of ghee and sometimes a side of garlic chutney. In many households, this dish is considered a symbol of warmth and hospitality.

Rest of the detail about kair-sangri in my next blog….. have a nice day ……….