What is ker? glossary, uses, recipes, benefits 

Ker, botanically known as Capparis decidua, is a remarkable shrub native to the arid and semi-arid regions of India, particularly prominent in the desert landscapes of Rajasthan and parts of Gujarat, Uttar Pradesh, and Punjab. It's a thorny, drought-resistant plant that thrives in harsh conditions where other vegetation struggles to survive. This resilience makes it an incredibly important part of the local ecosystem and a vital resource for the communities inhabiting these dry lands.

In the Indian context, Ker is not just a plant; it's a symbol of sustenance and resourcefulness in the face of adversity. Its small, green, berry-like fruits, though initially bitter and acrid when raw, become a prized ingredient after proper processing. These berries are typically harvested during the hot months of April and May, and sometimes again later in the year. The preparation often involves soaking them in salted water or buttermilk for several days to remove their bitterness, followed by drying for preservation. This traditional curing process is essential to make them palatable and ready for culinary use throughout the year.

The culinary usage of Ker varies across different parts of India, but it's most famously associated with Rajasthani cuisine. The most iconic dish is Ker Sangri (or Kair Sangri), a traditional dry vegetable preparation where Ker berries are cooked with Sangri (the pods of the Khejri tree, Prosopis cineraria), along with a blend of aromatic spices. This dish is a true desert delicacy, often served with bajra roti (millet flatbread) and is renowned for its unique tangy and earthy flavor profile. Ker is also extensively used to make achaar (pickle), which is highly sought after for its distinctive sour and spicy taste.

Beyond Rajasthan, Ker finds its way into various local preparations. In some areas, it's used in mixed vegetable dishes, chutneys, or even as an ingredient in local variations of dal. The versatility of Ker stems from its ability to retain its texture and unique taste even after drying and cooking, making it a valuable ingredient in regions where fresh vegetables can be scarce for much of the year. Its presence in traditional recipes highlights the ingenuity of indigenous communities in utilizing locally available resources.

Ker is not only a culinary asset but also boasts significant health benefits, which have been recognized in traditional Ayurvedic medicine for centuries. The berries are known to be rich in dietary fiber, aiding in digestion and promoting gut health. They also contain essential vitamins and minerals, including vitamin C, vitamin A, iron, and calcium, contributing to overall well-being. Its antioxidant properties help combat oxidative stress in the body, while some traditional uses suggest benefits for conditions like rheumatism, cough, asthma, and stomach ailments.

In addition to its nutritional and medicinal value, the Ker plant plays a crucial ecological role in arid regions. Its deep root system helps prevent soil erosion and improve soil fertility in sandy and saline areas. The plant also provides fodder for livestock, and its wood is used for fuel and fencing. Thus, Ker represents a holistic resource that supports both human communities and the delicate desert ecosystem, embodying a sustainable approach to living in challenging environments.

How to select

Dried ker beans are generally available in prepackaged containers as well as bulk bins. They are available as whole beans or cracked or broken beans. In Jaipur you can buy fresh ker from Choti Choupar. (The traders go to the extent of sorting ker by size as the smaller berries are considered to be tastier) Local Pansari shops in the walled city provide dried ker all the year round. Regardless of packaging, check the ker as best as possible to ensure that they are not cracked and that they are free of debris.

Culinary uses

" Use ker beans to make dhal, the classic Indian dish.

" Ker Sangri is one of the most mouth-watering delicacies of Jaisalmer. Ker Sangri is a popular vegetarian dish prepared by saking the ker and sangria beans in curd and then cooked on low heat with spice powders. The ingredients that goes into this dish are desert beans and capers. This vegetarian delicacy can be best enjoyed with Bajara roti

" The ker pachadi or pickle is easy to prepare and makes for a tasty chutney recipe also. Ker pachadi or toor dhal chutney is served with rice, dosa or idly.

How to store

Store the dried ker beans in air tight container in a cool, dry place and use within 6-8 months.

Health benefits

" Ker acts as a cooling anthelmintic; tonic, cures leprosy, dysentery, bronchitis, asthma, leucoderma, piles and tremors of the muscles.