Panchkuta (Every Marwadi’s Favorite)

Name: Panchkuta (Every Marwadi’s Favorite)
Total time: 1200 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 100 gm sangari (from the Khejri tree); 3 tbsp kar (wild berry); 3 tbsp kumatiya (another local berry); Fistful gunde (dry lasoda); 1-2 whole dry amchur optional; 2-3 dry Kashmiri whole red chilies; 3-4 tbsp Mustard oil / normal oil; 2 tsp red chilli powder; 1 tbsp coriander powder; 11/2 tsp dry mango powder (amchur); 1/2 tsp haldi powder; Salt 🧂 to taste; 1/2 tsp haldi powder (for boiling); 1 tsp Cumin seeds; 1/4 tsp hing

Alka Bhandari @alka020567

#CA2025
#Authentic Taste
#Rajasthan

Pachkuta, also known as Kar Sangri, is an iconic dish of Rajasthan, beloved by Marwadis and widely recognized as a signature of the region's cuisine. Pachkuta is very popular as travel food.

#CA2025
#Authentic Taste
#Rajasthan

Pachkuta, also known as Kar Sangri, is an iconic dish of Rajasthan, beloved by Marwadis and widely recognized as a signature of the region's cuisine. Pachkuta is very popular as travel food.

Alka Bhandari @alka020567

#CA2025
#Authentic Taste
#Rajasthan

Pachkuta, also known as Kar Sangri, is an iconic dish of Rajasthan, beloved by Marwadis and widely recognized as a signature of the region's cuisine. Pachkuta is very popular as travel food.

#CA2025
#Authentic Taste
#Rajasthan

Pachkuta, also known as Kar Sangri, is an iconic dish of Rajasthan, beloved by Marwadis and widely recognized as a signature of the region's cuisine. Pachkuta is very popular as travel food.

Saved

Ingredients

20 min + soaking & boiling time

4-5 people

100 gmsangari (from the Khejri tree)
3 tbspkar (wild berry)
3 tbspkumatiya (another local berry)
Fistful gunde (dry lasoda)
1-2whole dry amchur optional
2-3dry Kashmiri whole red chilies
3-4 tbspMustard oil / normal oil
2 tspred chilli powder
1 tbspcoriander powder
11/2 tspdry mango powder (amchur)
1/2 tsphaldi powder
Salt 🧂 to taste
1/2 tsphaldi powder (for boiling)
1 tspCumin seeds
1/4 tsphing

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Steps

20 min + soaking & boiling time

1

Wash the kar Sangri / pachkuta nicely in water 3-4 times and soak it overnight with salt & little haldi powder
2

Strain it and use fresh water and boil it with some salt and haldi powder till it is soft. Separate the thick Sangri from the lot, these are fibrous and do not taste.
3

Add spices -
Haldi, red chilli powder, salt coriander powder and Amchur Mix nicely, add soaked red chillies toocorrect the seasoning & keep aside for 45 min for marinating
4

Heat oil and put jeera & some hing powder
Add the mixed pachkuta. Mix nicely and sprinkle some water so the pachkuta doesn't become dry
5

Mix nicely and cook for about 5-7 mins. You don't need to cook it too much. This Kar Sangari / Pachkuta can be stored in the fridge for up to 1 week or longer!!
6

The combination of its tangy, spicy, and earthy flavors pairs wonderfully with a simple bajra roti / paratha & pudi

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Cooksnaps

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Alka Bhandari @alka020567

on May 04, 2025 02:09

Best Dishes Are Made In Mom’s Kitchen All With Love ❤️ Kitchen Is Where You’ll Find Love.Discover True Happiness In The Kitchen. The Kitchen Is My Place Of Comfort. Keep Calm And Keep Cooking.