Kaer Sangri

• 175 gm: Sangri
• 175 gm: Kaer
• 500 ml: buttermilk
• 5 gm: Red chilli powder
• 20 gm: Amchoor powder
• 20 gm: Coriander powder
• 4-5: Whole red chillies
• A pinch of asafoetida
• 50 gm: Oil
• Salt to taste

1. Boil the kaer and the sangri in separate handis in buttermilk.
2. Heat oil in a kadahi. Add asafoetida and the whole red chillies to the oil.
3. Add all the powdered masalas and cook till done. When done, add the boiled kaer and sangri and cook well.
4. Mix well and garnish with chopped coriander.