Desert Bean Pickle, also known as Ker or Kair Sangri ka Achar, features desert beans, lotus roots, dried mango, and raisins, along with a variety of aromatic spices. Follow my recipe to make this versatile desert bean pickle at home.
KEY TAKEAWAYS
- Desert bean pickle is a traditional Rajasthani condiment.
- Pair this pickle with rice dishes, dal, curries, snacks, salads, cheese platters, and grilled meats.
- Store it in a clean, airtight container away from direct sunlight and moisture.
- Desert bean pickle tastes tangy, spicy, and slightly sweet.
- Other similar pickles are Lotus Root Pickle (Lotus Root Pickle), Dried Mango Pickle (Dried Mango Pickle), Raisin Pickle (Raisin Pickle), Carrot Pickle (Gajar ka Achar), Cauliflower Pickle (Gobhi ka Achar), and Onion Pickle (Pyaz ka Achar).
The Ingredients:
- 1 cup Desert Bean or Sangri
- ½ cup Ker or kair or seeds
- 4 pieces dried chilies
- ¼ cup dried lotus roots
- 3 pieces dried mango
- 8 pieces raisins
- 1/3 cup refined oil
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- Asafoetida: a pinch
- 2 pieces bay leaves
- ½ tsp turmeric powder
- 1½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp dried mango powder
- Salt: to taste
- 1 tsp Muscovado sugar
This pickle recipe was shared by a woman at the mehendi stall during a wedding. While waiting for the design to dry, we talked about food. She said this is what she always cooks before long mehendi sessions. It sounded delicious, and I asked for the steps. She smiled and shared it gladly.
I made it the next day. My husband said it had festive charm, and the boys said it tasted like music and colors. Now, it is our pre-function meal. That chat reminded me that beauty does not just show on hands—it simmers patiently in quiet preps too.
How to Make Desert Bean Pickle? (Step by Step Guide with Images)
Step 1: Take 1 cup of desert beans or sangri, ½ cup of ker or kair seeds, 4 dried chilis, ¼ cup of dried lotus roots, 2 to 3 pieces of dried mango, and 1 to 8 pieces of raisins. Wash the ingredients 3 to 4 times and soak them overnight in water.
Step 2: Cut the soaked lotus roots into small pieces. Pressure cook the ker and lotus roots for 2 whistles on high heat and 5 minutes on low heat. Once done, check if they break easily with your hands.
Step 3: Cut the dried mango into bite-sized pieces and boil in water until soft.
Step 4: Drain the ker, dried mango pieces, and lotus roots. Set them aside.
Step 5: Pressure cook the sangris for 2 whistles on high heat and 2 minutes on low heat.
Step 6: Drain the sangris and set them aside.
Step 7: Heat ⅓ cup of oil. Add 1 tsp of fennel seeds and nigella seeds. Add a pinch of asafoetida, 2 bay leaves, ½ tsp of turmeric powder, 1½ tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of dried mango powder, and salt to taste. Cook for 2 minutes on low flame.
Step 8: Add 4 dried chilis and 8 raisins to the mixture. Then add the strained desert beans or sangri, ker or kair seeds, chilis, and dried lotus roots. Cook for 5 to 7 minutes on medium heat.
Step 9: Add 1 tsp of muscovado sugar and mix well. Turn off the heat.
Step 10: Your Desert Bean Pickle is ready.
Recipe Card
Desert Bean Pickle | Ker or Kair Sangri ka Achar
Ingredients
- 1 cup Desert Bean or Sangri
- ½ cup Ker or kair or seeds
- 4 pieces dried chilies
- ¼ cup dried lotus roots
- 3 pieces dried mango
- 8 pieces raisins
- 1/3 cup refined oil
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- Asafoetida: a pinch
- 2 pieces bay leaves
- ½ tsp turmeric powder
- 1½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp dried mango powder
- Salt: to taste
- 1 tsp Muscovado sugar
Instructions
- Take 1 cup of desert beans or sangri, ½ cup of ker or kair seeds, 4 dried chilis, ¼ cup of dried lotus roots, 2 to 3 pieces of dried mango, and 1 to 8 pieces of raisins. Wash the ingredients 3 to 4 times and soak them overnight in water.
- Cut the soaked lotus roots into small pieces. Pressure cook the ker and lotus roots for 2 whistles on high heat and 5 minutes on low heat. Once done, check if they break easily with your hands.
- Cut the dried mango into bite-sized pieces and boil in water until soft.
- Drain the ker, dried mango pieces, and lotus roots. Set them aside.
- Pressure cook the sangris for 2 whistles on high heat and 2 minutes on low heat.
- Drain the sangris and set them aside.
- Heat ⅓ cup of oil. Add 1 tsp of fennel seeds and nigella seeds. Add a pinch of asafoetida, 2 bay leaves, ½ tsp of turmeric powder, 1½ tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of dried mango powder, and salt to taste. Cook for 2 minutes on low flame.
- Add 4 dried chilis and 8 raisins to the mixture. Then add the strained desert beans or sangri, ker or kair seeds, chilis, and dried lotus roots. Cook for 5 to 7 minutes on medium heat.
- Add 1 tsp of muscovado sugar and mix well. Turn off the heat.
- Your Desert Bean Pickle is ready.
