Indian meals are incomplete without pickles (achaar). These flavourful pickles have accompanied almost every meal in an Indian household. Be it the citrusy nimbu ka achaar, fiery mirch ka achaar or the tangy aam ka achaar, there's no dearth of achaar varieties out there. They are oozing with flavours and can instantly enhance the taste of any dish by several notches. The best part is that achaar goes with anything and everything. Considering this, here we bring you a delicious achaar recipe from the state of Rajasthan. It is the classic ker sangri achaar.
Also read: How To Make Rajasthani-Style Hari Mirch Ka Achaar In Just 10 Mins
Ker sangri achaar is a Rajasthani delicacy made of pickled ker (berries) and sangri (beans). This achaar is incredibly unique and has a very unique taste. It is essential to soak ker berries in water overnight as they are quite sour. This helps in reducing their sourness. This spicy and tangy achaar will be a great addition to your everyday meals. Wondering how to make it? Check out the recipe below:
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Ker Sangri Achaar Recipe: How To Make Rajasthani-Style Ker Sangri Achaar
To begin with the recipe, you first need to wash the dried ker and sangri 5-6 times with water. Now soak them separately in water overnight. Drain the water the next morning. Boil water in two pans and cook ker and sangri separately until tender. Once done, drain the water and spread them out on a clean cloth and let them dry completely.
Next, heat some oil in a wok. Add dana methi, hing, kalonji, fennel seeds, crushed dry red chillies and bay leaf. Once they start spluttering, lower the flame. Now, add sieved boiled ker and sangri. Add red chilli powder, haldi, amchoor powder, rai and salt. Mix well. Allow it to cook for around 4-5 minutes. Remove from heat and mix everything well. Rajasthani-style ker sangri achaar is ready!
For the complete recipe of Rajasthani-style ker sangri achaar, click here.
For more pickle recipes, click here.
Now that you know how to make it, try it at home and share your experience with us in the comments section below.