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The way dried Kair Sangri sabzi is so tasty, the tastier is its pickle.
Today, we will make Kair Sangri pickle.
Let’s start making it.
1 ½ cup Sangri (washed and soaked -3 times in water for 8 to 10 hours)
Then again washed it sieved the water and dried it
This is our soaked Sangri.
1 cup Kair (washed and soaked in water for 8 hours, then washed again)
This is our soaked Kair.
1.5 cup mustard oil (300grams)
5 tbsp salt.
¼ cup yellow mustard powder.
8-10 dried red chillies.
2 tbsp fenugreek seeds.
1 tsp carom seeds.
1 tsp Nigella seeds.
2 tsp turmeric powder.
2 tsp red chilli powder.
2 tsp mustard powder.
¼ tsp Asafoetida.
Firstly, we will boil the Kair and sangri in the cooker.
Put Kair in the cooker.
Put the Sangri too.
Add 1 tbsp salt.
Add ½ cup of water and mix it.
Cover with lid and let it boil till one whistle blows.
This is Kair.
And this is Sangri.
It originates from Rajasthan.
It is dried and kept and whenever anyone wants to use it.
We need to wash it 4-5 times and soak it in water for 8-10 hours.
Because keeping it outside and drying it makes it dirty, so you need to wash it properly.
Afterwards it tastes very delicious.
One whistle has blown, turn off the gas.
Until the cooker’s pressure is released, let it stay in the cooker itself.
The pressure is released.
Kair and Sangri are boiled now sieve it so that the remaining water comes out.
And wash it again if there’s a little dirt left on it.
We have separated the water.
Place it on a cloth to dry its moisture.
Its moisture has dried now they are dry.
Now make the pickle.
Heat the pan, put oil.
We have taken mustard oil to fry, you can also take sesame oil or any refined oil.
There’s smoke coming out of the oil, turn off the gas.
Add fenugreek seeds, lower the flame.
Fry the fenugreek seeds till light brown, add
nigella seeds, carom seeds and fry them a little.
Turn off the gas stove, put Asafoetida.
This is yellow mustard powder.
Now add the Kair and Sangri too.
Then add red chilli powder and salt.
Mix it all well.
We have mixed everything and our pickle is ready.
Put it in tray.
A very tasty pickle has been made.
You can eat it now but it’ll taste better after 3 days, when berries & beans will be completely mixed with the spices.
Making pickles is very easy but taking care of it can be hard.
Make sure when you put it in a container it should be
completely dry and to wash the bottle with boiled water.
If theres no sunlight then dry it in a oven.
To make it last longer heat some oil so that the pickle will be soaked in the oil.
Heat the oil and cool it, then put it in the pickle.
Use a dry spoon when taking out the pickle.
If washing your hands then dry it then take out the pickle.
There should be no moisture in the pickle.
In this way we can preserve the pickle for long and keep it nicely without spoiling it.
You can make your dried berries & beans pickle, eat it and enjoy it.
And share you experiences with us at Nishamundlika.com
We shall meet again with a new recipe.
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