Panchkuta Ki Sabzi, A Rajasthani Curry For Harsh Summer
Image Credit: Panchkuta ki Sabzi, Whiskaffair.Com

Panchkuta ki Sabzi, also known as Ker Sangri, is a quintessential Rajasthani delicacy commonly consumed during Jain fasting. The curry derives its name from its five primary ingredients - Ker, Sangri, Amchur, Gunda, and Kumati. Due to the dry nature of the ingredients and Rajasthan's arid climate, this dish has become a staple in Jain Rajasthani cuisine. Panchkuta ki Sabzi is prepared by combining the five ingredients and can be stored for a few days without the risk of spoilage. It is a popular travel food often paired with cold pudi, paratha, or chapati.

Traditionally, this dish is prepared for the Shitla Asthami festival, celebrated after Holi. Thanda Khaana, or cold food, is consumed on this day, and Panchkuta ki Sabzi is usually prepared a day in advance along with other dishes. If you are a fan of Jain curries, do not miss the opportunity to indulge in the delightful Rajasthani curry and it is a perfect treat for summers too.

Panchkuta Ki Sabzi Recipe

Delicious and healthy curry of Rajasthan, Image Source: Amazon 


  • 1 cup Rajasthani Ker sangri mix of all dried ingredients (ker, sangri, amchur, gunda & kumati)
  • 2 dry red chillies
  • ¼ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp amchur powder
  • 1 tbsp oil
  • Salt to taste
  • A pinch of asafoetida


  • Wash and soak the ker sangri in water overnight 
  • The following day, rinse it 3-4 times with tap water to remove dirt
  • Add the soaked ker sangri with sufficient water in a pressure cooker and pressure cook it on a medium flame for 3 whistles until it becomes tender. 
  • Once cooked, allow it to cool and drain the water. Keep it aside.
  • In a pan, heat oil and add mustard seeds, asafoetida (hing), dry red chilli, and cumin seeds (jeera). Saute the mixture on a medium flame for a few seconds.
  • Add the cooked ker sangri, turmeric powder, coriander powder, chilli powder, amchur powder, and salt. 
  • Mix well and cook on a medium flame for 5 minutes, stirring occasionally.
  • Serve Panchkutta ki sabzi hot or cold with chapati/bajre ki roti or rice. 


Using a stainless steel strainer can make it easier to remove excess water from the ker sangri. Additionally, this strainer can come in handy for other cooking preparations.