Dried
Ker Berries
For 'Ker Sangri, a Dessert Dish
AKA ' Tind , Kair'
Ker is a caper-like small desert fruit / berry, small and tangy, that grows on a thorny shrub
in the desert's harsh conditions, found in the arid parts of Rajastnan. After handpicked
the berries are sun-dried to intensify their flavor and enhance their shelf life.
Dried Ker berries needs to be soaked in cold water for at least 6-8 hours before cooking.
Suggested Uses:
The berries are cooked in spices and oil with Sangria beans to prepare a delicate vegetable
dish called "Kair Sangri ". The dried Ker berries contribute a tangy and slightly sour taste that adds a refreshing zing, and the Sangri beans offer an earthy and slightly bitter flavour, providing a satisfying depth to the overall taste profile. In combination these produce an earthy, rustic dish that is tangy, sour and spicy all at once.
Health Benefits:
Ker berries can be used for as a diuretic. It also acts as a tonic and appetite stimulant.
It can be used to treat rheumatism, cough, and asthma.
