Dried Capparis Decidua/Capers/Kair/Ker/Keir, 200g

Description

• Ker are sour in taste, perfect for pickles
• It goes well with sangri
• Ker Sangri is one of the most mouth-watering delicacies of Rajasthan
• Dried ker needs to be soaked in cold water for at least 6-8 hours before cooking
• Ker Sangari originated on the arid land of Rajasthan and evolved as a vegetable dish.
• Ker-kishmish and kaju-ker are royal Marwari delicacies prepared on the occasion of all festivals and marriage ceremony.

Ker is a green berry like fruit of a thorny bush(capparis decidua) found in the arid parts of Rajasthan. Dried ker are produced by harvesting the pods when they are fully mature and then drying them. Dried ker needs to be soaked in cold water for at least 6-8 hours before cooking.

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