Dry Ker, also known as Kair, is a sun-dried berry-like fruit of the Capparis decidua plant, commonly found in the arid regions of Rajasthan. It’s a staple in Rajasthani cuisine and is used in various dishes, including pickles, curries, and as a component in the popular Ker Sangri dish.
Key characteristics of Dry Ker:
- Origin: Arid regions of Rajasthan, India
Preparation: Dried ker is produced by harvesting fully mature berries and then drying them,
- Nutritional Value: Rich in protein and low in carbs and fat.
- Culinary Uses:
- Ker Sangri: A popular Rajasthani dish made by combining dried ker with sangri (another dried desert bean).
- Pickles: Ker is a key ingredient in various Rajasthani pickles.
- Curries: Used in different curries, including the royal vegetable curry.
- Other dishes: Can be added to other dry vegetables and used in various recipes.
- Ker Sangri: A popular Rajasthani dish made by combining dried ker with sangri (another dried desert bean).
- Preparation before cooking: Requires soaking in cold water for several hours before cooking.
- Medicinal properties: Traditional medicine uses ker for its anti-inflammatory, antimicrobial, and anti-diabetic properties,
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