Keriya 100g

Keriya 100g – Traditional Dried Rajasthani Ker Berries

Sanwariya Keriya are traditional dried Rajasthani ker berries, known for their tangy and distinctive flavour. Ker is one of the most famous ingredients of the Thar desert and the star of the much-loved Rajasthani dish ker sangri. These small, round, grey-brown berries are picked from a hardy desert shrub, cured and dried in the sun so they can be stored and cooked all year. This 100g pack brings that authentic desert taste to your kitchen.

This product is packed by Sanwariya and sold by Dev Grah Udyog, a family business from Sardarshahar, Rajasthan, known for papad, spices, mukhwas and traditional desert foods. Every pouch is cleaned, sorted and packed with care so you get even, good-quality berries that cook well and taste just like home.

Why Choose Sanwariya Keriya?

• Authentic desert ingredient: Real ker berries from Rajasthan, used in classic Marwari cooking.
• Tangy, distinctive taste: The sharp, slightly sour flavour that makes ker sangri so special.
• 100% natural: As printed on the pack, dried berries with no added masala.
• Premium quality: Cleaned and sorted berries of even size.
• Long-lasting: Dried keriya stores well, so you can cook it any time.
• Resealable pouch: The zip-lock silver pouch keeps the berries dry and clean.

Benefits of Keriya (Ker Ke Fayde)

Ker has been an important part of the desert diet for centuries. Here is why families value it:

• Rich in natural nutrients: The pack describes keriya as rich in natural nutrients, and like most dried fruits and berries it brings natural fibre to meals.
• Desert superfood tradition: In the Thar, ker grows where few plants survive and has long been a reliable, nourishing food for desert families.
• Traditionally valued for digestion: In Rajasthani homes, ker dishes and ker pickle are traditionally believed to help with digestion when eaten with meals.
• No added preservatives: Preserved by drying, the natural way.
• Adds flavour without heavy masala: Its natural tang means you need fewer spices for a tasty dish.
• Long shelf life: A vegetable you can keep in the pantry for months.

Note: These benefits are based on general and traditional use. This is a food, not a medicine. If you have a health condition, please consult your doctor about your diet.

What Is Keriya?

Keriya (also called ker or kair) are the berries of Capparis decidua, a leafless, thorny shrub that grows wild in the sandy deserts of Rajasthan. The green berries are picked by hand, soaked or cured in salted water to reduce their natural bitterness, and then dried in the sun until they turn grey-brown and wrinkled. Once dried, they can be stored for many months. Ker is a key ingredient in ker sangri, ker ka achaar and many other Marwari recipes.

How to Cook Keriya

1. Clean: Rinse the berries in water two or three times.
2. Soak: Soak overnight (8 to 10 hours) in water, or in buttermilk for a milder taste.
3. Boil: Boil the soaked berries for 10 to 15 minutes until soft, then drain and rinse.
4. Cook: Use in ker sangri, dry sabzi, pickle or curd gravy.

Classic Ker Sangri

Soak and boil keriya and sangri separately. Heat mustard oil or ghee, add jeera, heeng, saunf and dry red chillies. Add the boiled ker and sangri, then haldi, red chilli, dhania powder, amchur and salt. A spoon of kachri powder gives the classic tangy taste. Cook on low flame for 10 minutes and serve with bajra roti.

Ker Ki Sukhi Sabzi

Cook boiled keriya on its own with jeera, heeng, red chilli and amchur for a tangy dry sabzi. It also makes a great side dish with dal and rice.

Ker in Curd Gravy

Whisk curd with a spoon of besan and spices, temper with jeera, heeng and curry leaves, add boiled ker and simmer until thick.

Ker Ka Achaar

Mix boiled and dried ker with mustard oil, rai, saunf, methi, haldi, red chilli and salt. Store in a clean glass jar and let it mature for a few days. Ker pickle is a Rajasthani favourite with parathas and dal-baati.

Taste and Texture

Cooked keriya has a firm, slightly chewy bite and a tangy, slightly bitter and earthy flavour that becomes delicious with spices. It soaks up masala well and pairs beautifully with sangri, curd and amchur.

Keriya vs Other Rajasthani Dried Vegetables

• Keriya: Small tangy berries, the star of ker sangri and ker pickle.
• Sangri: Long dried beans from the khejri tree, usually cooked with ker.
• Fogla: Mild, earthy buds, best in raita and light sabzi.
• Kakadiya Khelra: Slightly bitter dried gourd for spicy sabzi.

Panchkuta – The Famous Five Desert Ingredients

Keriya is one of the five ingredients of panchkuta, a famous Rajasthani dish made with ker, sangri, kumatiya, dried kachri and dried red chillies. Panchkuta was traditionally cooked in desert homes because it could be made entirely from dried ingredients and stored for long periods. It is still served at weddings and festivals and is considered a true taste of Marwar. If you enjoy keriya, try cooking a panchkuta with other dried desert ingredients for a real Rajasthani feast.

How Ker Is Harvested

Ker shrubs flower in spring and again after the monsoon, and the small green berries appear soon after. Village families, often women and children, pick the berries by hand early in the morning, carefully avoiding the sharp thorns. The fresh berries are very bitter, so they are soaked in salted water or buttermilk for several days, with the water changed regularly. This curing step removes much of the bitterness. The berries are then spread on cloth or rooftops and dried in the strong desert sun until hard and wrinkled. This slow, traditional process is why good quality dried ker is so valued and why it carries such a deep, unique flavour.

Simple Weekly Meal Ideas

• Weekday lunch: Ker sangri with bajra roti and chaach.
• Weekend special: Panchkuta with puri and raita.
• Everyday side: A spoon of ker pickle with dal and rice.

Packing and Quality

Sanwariya keriya comes in a food-grade silver zip-lock pouch with a clear window and label showing batch number, packing date and MRP. The label reads “Traditional, Premium Quality, Rich in Natural Nutrients, 100% Natural”.

Storage and Shelf Life

• Best before 6 months from packing, as printed on the pack.
• Store in a cool, dry place.
• Close the zip lock tightly after each use.
• Always use dry hands or a dry spoon.

Who Will Love This Product?

• Rajasthani families living outside Rajasthan who miss ker sangri.
• Home cooks who love regional and traditional ingredients.
• Restaurants and dhabas serving authentic Marwari thalis.
• Anyone who enjoys tangy, unique flavours.

Tips for the Best Taste

• Do not skip overnight soaking; it softens the berries and reduces bitterness.
• Soaking in buttermilk gives a milder taste.
• Use mustard oil or ghee for the most authentic flavour.
• Add amchur or kachri powder to bring out the tang.

A Taste From the Heart of Rajasthan

Ker shrubs dot the sand dunes of the Thar, and for centuries desert families have picked and dried their berries to cook through the year. Ker sangri is now famous across India and around the world as a symbol of Rajasthani cooking. Sanwariya keriya brings this treasure of the desert from Sardarshahar to your home.

Why Buy from Dev Grah Udyog?

• Trusted Sanwariya brand from Sardarshahar, Rajasthan.
• Cleaned, sorted and freshly packed products.
• Honest labelling and fair prices.
• Easy online ordering and delivery all over India.

Ordering and Delivery

Ordering is simple. Add the 100g pack to your cart, enter your address and place your order. We pack it carefully and ship it to your doorstep anywhere in India. Add papad, masala and other Rajasthani foods to the same order.

Frequently Asked Questions

What is keriya?

Keriya is dried ker berries from the Rajasthani desert, used in ker sangri, pickles and sabzi.

How do I cook keriya?

Soak overnight, boil until soft, then cook with spices or with sangri.

Is keriya bitter?

It has a tangy, slightly bitter taste. Overnight soaking and boiling make it mild and pleasant.

What are the benefits of keriya?

It is a natural desert food, rich in natural nutrients as per the pack, and is traditionally valued in Rajasthani cooking.

How long does it last?

Best before 6 months from packing. Store in a cool, dry place.

Do you deliver all over India?

Yes, Dev Grah Udyog delivers keriya and our full range across India.

Cook a real Rajasthani ker sangri at home. Order Sanwariya Keriya 100g today.