Dawn Lee Rajasthani Ker- Dry Sangri- Ready to Cook Recipe- Marwadi Sabji- Authentic Marwari Dried Kair- Vegetables- Panchkutta Mix- Sangari- Distinctive Taste Nutritional Merits- Assist in Minimizing

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Dawn Lee Rajasthani Ker- Dry Sangri- Ready to Cook Recipe- Marwadi Sabji- Authentic Marwari Dried Kair- Vegetables- Panchkutta Mix- Sangari- Distinctive Taste Nutritional Merits- Assist in Minimizing

Regular Price: US$58.99

Special Price US$49.99

Availability: In stock

Category: Grocery & Gourmet Food Snacks & Sweets Dried Fruits & Nuts & Vegetables Nuts & Seeds

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Rajasthani Ker. Smaller the Ker better it is. Our Ker are 'zero' number. Ker-kishmish and kaju-ker are royal Marwari delicacies prepared on the occasion of all festivals and marriage ceremony. Ker Sangari originated on the arid land of Rajasthan and evolved as a vegetable dish. 100 Pure Natural. INGREDIENTS Ker

SPICES- All spices are hygienically packed and undergo stringent and rigorous laboratory tests to meet FSSAI food safety norms. DRIED SANGRI- Sangari has an earthy aroma when cooked and goes well with Ker. Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking. CAPPARIS DECIDUA- Capparis decidua is commonly known as karir, kair, kirir, karril, etc. The berries can be eaten and mixed with sangri form a vegetable dish called "Kair sangri" in Rajasthan. SANGARI- Sangari pods are derived from the Khejri tree, also described in Indian literature and Ayurvedic healing. All parts of the Khejri tree, comprising the bark, flowers, and leaves, are edible and highly valued for their distinctive taste and nutritional merits. DRY KER- The Thar Desert in Rajasthan is the primary growing region for Sangari pods. Dhal, Ker Sangari, and Sangari Pachadi can all be made with dry beans. Iron, zinc, magnesium, calcium, and potassium are the minerals present in the Sangari.