Ker Sangri Ras is a traditional Rajasthani dish inspired by the famous Ker Sangri sabzi, but prepared in a thin, soup-like (ras) consistency. Made from dried desert beans (sangri) and berries (ker), this dish is tangy, spicy, and full of authentic Rajasthani flavors. It is a nutritious and unique regional delicacy, perfect as a light curry or soup served with rice or enjoyed on its own.
Soak ker and sangri overnight or for at least 6–8 hours.
Rinse well and boil them until soft, then drain excess water.
Whisk yogurt with turmeric and red chili powder.
Heat oil in a pan and add cumin seeds.
Add the boiled ker and sangri, sauté for a few minutes.
Add the yogurt mixture slowly while stirring continuously.
Add water to create a thin, ras-like consistency.
Add salt and mix well.
Let it simmer for 10–12 minutes so flavors blend nicely.
Serve hot as a light curry or soup.
Dried Ker – 2 tbsp
Red chili powder – 1 tsp
Dried Sangri – ½ cup
Turmeric powder – ½ tsp
Yogurt (Curd) – ½ cup
Salt – as per taste
Cumin seeds – 1 tsp
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