Dear readers, today I am blogging about a famous Rajasthani delicacy Panchkutiya or Kair-Sangri. Rajasthani food has its unique flavor with simple everyday spices with lots of oil used to prepare delicious dishes. The dry and harsh climatic conditions in few parts of Rajasthan has lead to dishes which are simple, can be prepared without heating and this has become people’s necessity rather than their choice. Due to very less rainfall, seasonal veggies are grown and sundried. These are later used throughout the year.
During my recent visit to Rajasthan, I found these interesting veggies in dry form which are sold locally in markets and they are available online also. These are dried berries and beans called kair, sangri, goonda, kumatia used to prepare delicious dishes. Kair-Sangri or Panchkutiya (means five veggies along with dried mango pieces) is prepared by soaking these veggies in water overnight and cooked with yogurt or curd and spices. I learnt this recipe from one of the cook from Jodhpur.
So let’s see how this is prepared
Preparation time: 10 hours
Cooking time: 30 mins
Serves: 4 Nos
Kair – ¼ cup
Sangri- ¼ cup
Goonda- ¼ cup
Kumatia- ¼ cup
Amchur powder- 1 tbsp
Coriander powder- 1 tsp
Jeera powder – 1 tsp
Garam masala- 2 tsp
Fennel powder- 1 tsp
Red chilli powder- 1 tbsp
Turmeric powder -1 tsp
Mustard oil or refined oil- 2 tbsp
Mustard seeds – 1 tsp
Thick curd- 1 cup
Salt as per taste
- Wash kair, sangri, goonda, kumatia for 8-10 times. Soak these separately overnight.
- Wash these again in the morning, sieve water and keep aside for further preparation.
- Take a bowl and add thick curd, dry powders listed in the ingredients and beat well to form uniform masala paste. Keep this aside.
- Take a kadai, heat oil and then add mustard seeds. Saute well.
- Now add the overnight soaked veggies and cook well in oil by closing the lid for 5 mins.
- Now lower the flame, add curd masala to the veggies and mix well on low flame.
- Close the lid and cook for 10 mins.
- Serve these hot with any of the Indian flat bread.
Keir and Sangri together can be used to prepare the delicious dish and method remains the same.
The amount of curd can be decreased based on individual choice.
During soaking the quantity seems to be less but as they absorb water overnight, the quantity increases.
The more time veggies are cooked in oil, we get a nice output.
Lower the flame before adding curd paste to prevent curdling of dish.