Rajasthan’s traditional dish Ker Sangri has recently received the Geographical Indication (GI) tag, highlighting its cultural and regional identity. It is made using Sangri pods from the Khejri tree and Ker berries from the Ker tree, both of which are native to the Thar Desert. Preparing Ker Sangri is a slow process involving soaking, boiling, and cooking with curd, red chillies, and spices. The dish is known for its tangy, spicy, and earthy flavour. It is high in fibre, low in fat, and commonly eaten with bajra roti and ghee. The Khejri tree is sacred to the Bishnoi community, symbolising life and environmental protection.
This Question is Also Available in:
मराठीहिन्दीಕನ್ನಡ