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Ker Sangri Recipe
Ker Sangri Recipe
    • 250gm Panchkuta soaked
    • 1 cup Dahi (Curd)
    • Whole dry Mango
    • 1tbsp Jeera whole
    • 2 whole Red Chilies
    • 1 Bay Leaf
    • 1tsp Turmeric
    • 3tbsp Red Chilli powder
    • 5tbsp Dhania Jeera powder
    • 1tbsp Garam masala
    • 1tsp Mustard powder
    • Salt to taste
    • 1tbsp Amchoor powder
    • 10ml Fortune Oil
Method of preparation
    • Soak the panchkuta along with whole dry mango for 3-4 hours.
    • Pressure cook for 2 whistles. In a bowl mix curd along with turmeric, red chilli powder, dhania jeera powder, salt, and mustard powder.
    • In kadhai heat oil, add whole red chilli along with bay leaf & whole jeera.
    • Let it crackle, add the curd mixture, cook out the mixture till the oil is seen on the edges.
    • Add the punch kutta along with 1 cup water; add garam masala and amchoor powder and cook further till you see oil on the edges.
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