- Main Course
- Side dish
KAIR KI SABJI
by Ritu Sharma
Fermentation time -15 days
Cooking time -10 minutes
Main ingredient –kair
Step by step recipe of kair ki sabji –kair is very much known as a Rajasthani cuisine dish, where kair is fermented in a jar with water, mustard powder and salt for about 15 days under sun light. and then i made the sabji of the kair.
Daily you have to stir the jar of your kair during fermentation, and check the level of water too. It should be above the kair. If the water has evaporated then pour more water into the jar and mix well.
If you will not do so, your kair will be rotten, and will give you bad smell too. And their color will change to black.
Kair/ker is very famous in Rajasthan. Usually people make this dish with sangari, which is another very famous vegetable of Rajasthan. And they are together known as ker sangari.
Here I have worked only with kair. We also like to use this kair for making pickle of it. This is really a very nice recipe.
Ingredients for kair sabji –
For fermentation –
- Kair -1/2 kg
- Mustard powder -1 and ½ tbsp
- Salt -4 tbsp
- Water -2 ltr
For sabji –
- Oil -2 tbsp
- Cumin seeds =1 tsp
- Red chili powder -2 tsp
- Coriander powder -1 tbsp
- Turmeric powder -1 tsp
- Salt to taste
- Fennel seeds -1 tbsp
How to make kair ki sabji –
- Ferment the kair in the water of mustard powder and salt.
- After 15 days take out the kair from water.
- Wash them thoroughly to remove the raw smell.
- Now put them in a strainer for about 1-2 hrs.
- Now heat oil in a pan.
- Add cumin seeds in it.
- Crush the kair in a mortar.
- Add the crushed kair into the pan.
- Mix well and add the dry powdered spices into it.
- Mix well and cook for 3-4 minutes.
- Now add the fennel seeds and mix.
- Switch off the flame and serve.
Step by step recipe with pictures –
Ferment the kair in the water of mustard powder and salt.
Put them in a pot and cover the pot with a cloth. And check out it daily and stir with a large spoon.
After 15 days take out the kair from water.
Wash them thoroughly to remove the raw smell.
Now put them in a strainer for about 1-2 hrs.
Now heat oil in a pan.
Add cumin seeds in it.
Crush the kair in a mortar.
Something like this.
Add the crushed kair into the pan.
Mix well and add the dry powdered spices into it. I have added some more red chili powder to make my sabji spicy but if you don’t want, then you can skip it.
Mix well and cook for 3-4 minutes.
Now add the fennel seeds and mix.
Switch off the flame and serve.