It is incredible to know how different regions in our country have been following traditions of altering food habits according to the change of season. The ingredients are chosen carefully to ensure the body gets enough energy and nutrition to deal with summer, winter, rain and winter. The best example of body-cooling culinary fare is Rajasthan’s Panchkuta ki Sabzi
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
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.