Rare ingredient story
- Wild ker berry: Desert caper with resinous tang.
- Sourcing: Foraged with Bishopi elders; GPS-tagged to ensure sustainable harvest.
- Preservation: We sun-dry on camel-leather mats, store with ash to repel insects.
The sacred method
- Vessel: Earthen handi buried in sand
- Fire: Camel dung briquettes
- Timing cue: Simmer buried for 2 hours
- Steam escaping sand smells earthy-sweet.
- Ker should squeak between fingers, not mush.
Ayurvedic & seasonal wisdom
- Dosha focus: Balances kapha, warms vata
- Benefits: Ker is antimicrobial, sangri provides protein; buttermilk aids digestion in arid heat.
- Consumption notes: Eat with bajra roti and a drizzle of desert ghee at sunset.
Sojal's revival notes
- Foraging fellowships:Sattvahar funds ker mapping walks so elders can teach plant ID to youth.
- Desert pantry kits:Clay jars + breathable sacks mailed with recipe so families can practice outside Rajasthan.
Ingredients
- 1 cup ker berries, soaked
- 1 cup dried sangri beans
- 1 cup buttermilk
- 2 tbsp ghee
- 1 tsp ajwain
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt
- Handful dried guar
Method
- Soak ker overnight in plenty of water, changing twice.
- Boil ker and sangri separately until tender, reserve brine.
- Heat ghee, temper ajwain, add spices, stir in ker, sangri, guar.
- Pour buttermilk mixed with reserved brine, simmer on low 20 minutes.
- Finish with smoked ghee drizzle.
Preservation actions
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