Kaer Sangri

Ingredients (Serves: 6)

• - 175 gm: Sangri
• - 175 gm: Kaer
• - 500 ml: buttermilk
• - 5 gm: Red chilli powder
• - 20 gm: Amchoor powder
• - 20 gm: Coriander powder
• - 4-5: Whole red chillies
• - A pinch of asafoetida
• - 50 gm: Oil
• - Salt to taste

Method

• - Boil the kaer and the sangri in separate handis in buttermilk.
• - Heat oil in a kadahi. Add asafoetida and the whole red chillies to the oil.
• - Add all the powdered masalas and cook till done. When done, add the boiled kaer and sangri and cook well.
• - Mix well and garnish with chopped coriander.