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It’s a proud moment for Rajasthan as its regional ingredient, ker sangri, received the GI tag. Ask any shop vendor or household, and they will tell you the crucial role these dried beans and berries play in the local cuisine. They are not only used for pickling but can also be used as a star ingredient to prepare sabzi.
Getting GI-tagged is a validation from a reputed organisation; thus, it adds a slight value to the characteristics, origin, and location of that ingredient. Now, Rajasthan’s ker sangri is protected against counterfeiting, and its economic value will also increase with time while bringing the local culinary heritage into focus.
Picture Credit: Wikimedia Commons
Why Is Rajasthani Ker Sangri Special?
Grown in an arid landscape, ker refers to wild and dried berries, while sangri is dried beans. Known for their slightly bitter and sour taste, they are drought-resistant and boost the nuttiness of any recipe they are added to. But you cannot eat them as they are. To counter their bitterness, they must be soaked and boiled before use. The speciality about them is their ability to grow in the extreme temperatures of Rajasthan, making them a resourceful and culturally significant ingredient.
Unique Flavour Profile
Rajasthani ker sangri is known for its flavours that are enhanced when the dried beans and berries are cooked in local spices, like dried mango powder, turmeric, coriander powder, and red chilli powder.
The sabzi boasts nutty, spicy, and earthy notes. If you prepare these in a paste of yoghurt, dry fruits, or simple onions and tomatoes, they will be slightly different and leave you licking your fingers.
Picture Credit: Wikimedia Commons
Nutritional Value Of Ker Sangri
It would be wrong to consider that ker sangri does not have any nutritional value. While it grows in the arid regions of Rajasthan, the ingredient has a few exceptional properties, which is why it has been a part of local cuisine for centuries. Sangri is a rich source of fibre, protein, and minerals like iron and calcium. Ker has antioxidants and is known to provide relief from digestive issues.
Cultural Ingenuity
It is today that many of the seasonal vegetables are available throughout the year, and Rajasthan also has access to fresh produce. Back in the days when produce was scarce and one could only access seasonal ingredients in a particular weather, ker sangri was a source of nutrition that people could consume throughout the year. They are dried and can be stored for months in airtight containers and can be consumed during famine and lean times. These are survival foods.
Versatility
Ker sangri is a versatile ingredient that can be added to mixed vegetables or transformed into a pickle. It is an important ingredient for regional panchkutta or panchmel ki sabzi, which also includes kumatiya (seeds of the Acacia senegal tree), gunda (Indian cherry), and dried mathania mirch (regional chillies).
These dried beans and berries are also used to prepare a delicious batch of sabzi. After soaking and boiling, they are cooked with yoghurt and Indian spices. They are served as a pickle in a Rajasthani thali to elevate the taste of dal baati churma, kadhi, gatte ki sabzi, and raita.
Picture Credit: Krati Purwar/ Instagram
