surf india

Kaer Sangri

kaer sangri

Ingredients (Serves: 6)

  • - 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

Method

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