Kher Sangri Raita
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Kher Sangri Raita is a luxurious and cooling accompaniment from the royal desert kitchens of Rajasthan, highlighting the legendary desert beans (Sangri) and berries (Ker). This raita combines the earthy, nutty flavor of the sundried desert produce with fresh, creamy yogurt and aromatic spices like roasted cumin and mint. It is a signature example of Marwari culinary wisdom, using fermented dairy to complement the protein-rich dried vegetables of the Thar. The texture is a magnifique contrast between the velvety yogurt and the firm, flavorful bite of the ker and sangri. Served as a refreshing side with spicy gatte ki sabzi or bajre ki roti, it represents the cool oasis of flavor in the hot desert heritage.
Ingredients
Cooking Instructions
Tips & Secrets
- Using well-boiled Sangri is the absolute secret to achieving the traditional professional-grade succulent texture of this raita.
- Adding a pinch of dry mango powder (amchur) to the boiling water provides a professional-grade high-end magnifique tang to the beans.
- Whisking the yogurt by hand instead of a blender is mandatory specifically to maintain the magnifique thick professional-grade body.
Nutritional Information(Per 150ml)
110 kcal
6g
4g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.