Ker Sangri Achaar Recipe | Ker Sangri Pickle - VegeCravings (2024)

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What is ker pickle? ›

Ker Ka Achaar Is One Such Delicious Preparation Of Ker Pickled In Mustard Oil Spiced Up With A Variety Of Seeds) fresh green mango(Kacchi Kairi) in mustard oil, ground Indian chilli and spices and traditional flavours by purely traditional Indian method. USES: This is a delicious spicy pickle.

Ker Sangri is a unique and flavorful vegetarian dish that combines dried ker berries and sangri beans with a medley of aromatic spices typical of Rajasthani cuisine. The dish has a tangy, slightly bitter taste and a distinctive texture that sets it apart from other Indian dishes.

Traditionally, Ker Sangri Sabzi is served with Makki Ki Roti or Bajre Ki Roti. But you can also serve it with Phulka, Plain Tawa Paratha, Missi Roti, and Poori. You can also serve it as a side dish along with Dal, Phulka, and Rice for everyday Indian-style meals.

“Achar” is a form of fermented food in the Indian subcontinent and essentially is a pickling process. It is one of the oldest methods of food preservation, sustaining communities through changing climate and seasons where the life of the crop could be extended by preserving it.

Sangari refers to beans from the tree called khejadi. It has earthy aroma when cooked. Sangari is plucked, dried and stored for use round the year. Sangri or Prosopis cineraria is a small to medium size tree, found mainly in the Thar Desert of Rajasthan in India.

Sangri is originated in desert area of Rajasthan. It's like beans (pods) which come from khejari a small tree. It is brown to dark chocolate color after sun dried. It is a rich source of protein, carbohydrate, fiber, vitamin c, and calcium.

Sangri are the bean-like pods of the khejri tree, which is a member of the pea family. All parts of the khejri tree, from the bark to flowers and leaves, are edible. Sangri pods, also known as “desert beans”, are used as a vegetable, and are particularly prized for their unique taste and nutritional benefits.

Ker Sangri, Packaging Size: 1 Kg at Rs 800/kilogram in Nagaur | ID: 14778457062.

What is the price of national pickle Achar in Pakistan? ›

PKR 265.00 PKR 289.00 (Inc. VAT)

Real Spice's Home Made Kerala Mango Pickle 400 Grams (No Preservatives Added ) / Rs. 199 : Amazon.in: Grocery & Gourmet Foods.

What's good. Ker acts as a cooling anthelmintic; tonic, cures leprosy, dysentery, bronchitis, asthma, leucoderma, piles and tremors of the muscles. Sangri are a good source of fibre and protein. Rich in zinc, iron, calcium and potassium.

Unique to the arid land of Rajasthan, Ker Sangri is a delectable amalgamation of ker, a shrub berry and sangria, a bean of the Khejari tree. Cooked simply with ingredients such as red chillies, carom seeds and spices, this bean and berry vegetable is flavourful, tangy and delightful.

Culinary Gem: Rajasthani Sangri, derived from the dried beans of the Khejri tree, is a cherished ingredient in Rajasthani cuisine. Distinct Flavor: Sangri boasts earthy notes and a subtle sweetness, adding depth and character to traditional dishes.

Kimchi is undoubtedly the most famous Korean pickle, made from fermented cabbage and a variety of seasonings including chili pepper, garlic, ginger, and scallions.

In Korea, vegetables that are pickled in soy sauce are called Jangajji (장아찌). You can make Jangajji with just about any vegetable - some of course, tasting better than others. The most commonly used vegetables for homemade Jangajji are onions, cucumbers and green chili peppers.

Agurets aka Огурец -> Russian word for “cucumber”. The plural form, agurtsi, means cucumbers but somehow it also means pickles. Russians do not have a separate word for pickles (disrespect!).

People preserve some pickles in a fermented brine that contains beneficial bacteria, which means they can be a good addition to a healthful diet. Fermented pickles offer more health benefits than other pickles. Even unfermented pickles, however, are rich in vitamins such as vitamin K and vitamin A.