May 06, 2016

Kair Saangari (Dry Curry)


























"Kair Saangari is a traditional Rajasthani recipe made with dry Desert berries(Kair) and dry Desert beans(Saangari) as the main ingredients. Rajasthani cuisine uses little extra oil to keep the recipes fresh for long time in a hot and humid climate of Rajasthan. This  recipe is also prepared using generous amount of oil and spices and is very good to carry for traveling as it stays fresh for 2-3 days without refrigeration. Cooked simply with other easily available ingredients like whole red chilies, raisin and a couple of spice powders, sure you are going to love this recipe"

Cuisine: Indian | Recipe Category: Curry
Soak Time: 8 Hours| Prep Time: 15 Minutes | Cook time: 15 Minutes | serving: 5-6


Ingredients

Main Ingredients:

1.
Kair/Dessert Berries
¼ cup
2.
Saangari/ Dessert Beans
2 cups
3.
Whole amchur/whole dry mango
3-4 pc
4.
Whole red chilies
4-5 pc
5.
Raisin
2-4 Tbsp.


Temper & Spices

1.
Oil
4-5 Tbsp.
2.
Cumin seeds/ Jeera
¼ Tsp.
3.
Fennel seeds/Saunf
¼ Tsp.
4.
Black cumin seeds/Kala Jeera
¼ Tsp.
5.
Bay leaf/Tej patta
1 PC
6.
Asafetida/Hing
¼ Tsp.
7.
Red chili powder
1 Tsp.
8.
Mustard powder
1 Tsp.
9.
Dry turmeric powder
¼ Tsp.
10.
Dry mango powder/amchur
¼ Tsp.
11.
Salt
To taste


Step By Step Instruction: [Hide Images]

  1. Wash Kair-Saangari thoroughly under running water 4-5 times. Soak them in enough water for at least 8-10 hours or overnight. Wash again and place Kair-Saangari in a pressure cook along whole amchur, whole red chili and enough water to cover them. Pressure cook for 2-3 whistles on a medium heat. If you skip soaking then cook for more 2-3 whistles.
  2. Let the pressure cooker to cool down completely and drain out the excess water. 
  3. Spread in plate or tray and pick any impurities if you see like stone etc. roughly cut whole amchur and whole red chili into pieces. Keep aside.
  4. Heat the oil in a heavy bottom pan; add the cumin seeds, fennel seeds, black cumin seeds, bay leaf. 
  5. When cumin sizzles switch off the flame and add asafoetida and red chili powder, mustard powder, turmeric powder and raisin and sauté on a medium flame for few second. The dry spices should just sizzle not burnt.
  6. Switch on the flame, add the cooked Kair-Saangari, dried mango powder, and salt to taste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Serve immediately with Roti, Paranthas or any Indian bread. Or store refrigerated for couple of days for later use.
Kair

Saangari





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