Appetizers David Rocco's Dolce India Dinner Lunch Vegetarian

Ker Sangri

By David Rocco’s Dolce India 


– 3 tbsp. sunflower oil
– 1 tsp. cumin seeds
– 1 tsp. salt
– 2 tbsp. chili powder
– ½ tsp. turmeric powder
– 1 ½ tbsp. coriander powder
– ½ cup curd or yogurt
– ½ tsp. hing Water
– 1 cup ker and sangri
– 1 tsp. mango powder


Heat up your sunflower oil and temper your cumin seeds. You want them to brown a bit. Once they are browned you can add in your hing.

Mix together your spices, salt, chili powder, turmeric powder, and coriander powder. Add it to the yogurt and mix thoroughly. Once it is mixed add it to your pan with the oil. Mix thoroughly and add in a bit of water and then your ker and sangri berries. Mix it well and add in your mango powder. Let it cook on medium heat for 5 minutes and serve. Serves 4.

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