Advertisements

Ker kadi

Ker is a sundried green berry and is normally prepared along with different combination like Ker Sangri, where sangri is a dried bean. Ker is also used in Panchkuta as the name says panch ( which in hindi means 5 ) has five major ingredients one among them being ker and other four are Sangri, Amchur, Gunda and Kumati. All these are tropical vegetables of Rajasthan. Ker Kadi is also one of the major delicacy of Rajasthan, It’s normally had with puri’s and rice. You can also drink it hot simply.  

Ker Kadi

Category: All Category, Main Course

Ker Kadi with Rice

Ingredients

  • 125g ker soaked overnight
  • 125g curd
  • 200g Water
  • 1 Tbsp Besan ( chickpeas flour)
  • 1 1/2 Tbsp Ghee
  • 1tsp red chilly powder
  • 1/2 tsp dhaniya power (coriander)
  • Pinch haldi (turmeric)
  • Pinch hing(asafoetida)

Instructions

  • Before boiling wash the ker thrice or even more until all the teeny tiny sand is washed away. Now boil the ker along with pinch of turmeric powder. After 3-4 whistles turn of the gas and check if the Ker is cooked. Check if the Ker is soft and cooked otherwise take few more whistles.
  • In the mean time, while ker is getting boiled, in a bowl add curd, besan (gram flour) and water. Whisk it until no lumps are left, also add salt to it and keep it aside.
  • Now once the ker are boiled, drain the water from the cooked Ker. Do not throw the water. The water is normally very rich in nutrient. I personally add lemon or add ghee tadka on it because it is bit bitter in taste, but you can play with the magic of spices in your spice rack and alter the taste and make it more tasty the way you like it.
  • Boiled Ker
  • Now coming back to drained Ker, we need to add dhania powder, chili powder and turmeric powder on the top.
  • Heat the ghee in a pan.
  • Ker in Ghee
  • To it add pinch of hing once ghee is hot, followed by adding of Ker with masalas and give it a very quick stir and immediately add 3 Tbsp water so that chilly don’t get burnt.
  • Ker Kadi with Rice
  • Now add the besan and curd mixture to it and keep stirring it for atleast 3 minutes. If needed add more water according to the consistency you prefer. After 10-15 minutes you can find ghee floating on top and then you can switch off the flame.
  • Serve it hot with rice or Moti or Jawar roti.

Notes

Ker is boiled properly only when they are soft when you touch. The boiling time of the ker completely depends on which type of ker one is using. Normally there are two different type of ker, big one and small one. Small ker are normally told to be best in quality and hence takes less time in boiling whereas the big ones take little longer to cook while boiling.

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: