Ker Sangri is a unique and traditional dry vegetable crop that grows naturally in the arid and desert regions of Rajasthan and Gujarat. It requires very little water, thrives in harsh conditions, and offers lucrative income opportunities for farmers. In this post, we’ll explore everything you need to know about Ker Sangri farming—from cultivation methods to market potential.
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What is Ker Sangri?
Ker and Sangri are two types of wild desert plants that produce edible fruits and pods widely used in Rajasthani cuisine:
Ker: A small, berry-like fruit growing on thorny bushes. It has a slightly bitter taste but becomes delicious when cooked properly.
Sangri: The dried pods of the Khejri tree (Prosopis cineraria), rich in protein and fiber.
Ker Sangri is famous for its traditional dry vegetable dish in Rajasthan, commonly prepared during festivals and special occasions.
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How to Cultivate Ker and Sangri?
1. Suitable Location and Soil
Ker and Sangri thrive best in dry, sandy, or semi-arid soils typical of desert and drought-prone areas. These plants require minimal water and can tolerate poor soil fertility.
2. Planting
Ker: Sow seeds or plant cuttings in March–April. Space plants 8-10 feet apart for optimal growth.
Sangri: Plant Khejri saplings during the monsoon season (July–August). Khejri trees grow for decades and start producing pods after a few years.
Once established, these plants produce fruits and pods for 20-25 years or more.
3. Irrigation and Care
Initially, light watering is needed until plants establish.
After that, rely mainly on natural rainfall.
No chemical fertilizers are necessary.
Control weeds to reduce competition.
4. Harvesting and Storage
Harvest fruits and pods in March–April.
Dry the produce properly to store it for months.
Dried Ker Sangri retains flavor and nutrition for long periods.
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Products Made from Ker Sangri
Traditional Dry Vegetable Dish: The famous Ker Sangri Sabzi.
Ready-to-Cook Packs: Vacuum-sealed or packaged mixes for easy home cooking.
Pickles: Spicy and tangy Ker Sangri pickles with a long shelf life.
Snacks: Masala mixes incorporating Ker Sangri.
Organic and Branded Products: Marketed as superfoods or desert specialties.
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Benefits of Ker Sangri Farming
Low Water Requirement: Ideal for drought-prone areas.
Minimal Input Costs: No need for expensive fertilizers or pesticides.
Long-Term Crop: Once established, plants produce for decades.
High Market Demand: Popular in domestic and export markets.
Nutritional Value: Rich in fiber, antioxidants, and minerals.
Environment Friendly: Helps in desert greening and soil conservation.
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Cost and Profit Estimation (Per Acre Basis)
Description Estimated Cost (INR)
Seeds/Planting Material ₹3,000
Land Preparation & Labor ₹5,000
Initial Irrigation ₹2,000
Total Investment ₹10,000 – ₹12,000
Production & Revenue Quantity & Price
Ker & Sangri Yield 40-50 kg Ker + 30-40 kg Sangri per year (after 3-4 years)
Market Price ₹800 – ₹1,500 per kg
Estimated Annual Income ₹50,000 – ₹80,000
Net Profit ₹35,000 – ₹60,000
> Note: Initial 2-3 years may not yield much as plants mature. After that, returns stabilize and continue for years.
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Final Thoughts
Ker Sangri farming offers a sustainable and profitable opportunity for farmers in dry regions. With growing demand both nationally and internationally, investing in this crop can provide long-term income with minimal effort. Plus, it supports eco-friendly agriculture by thriving naturally in harsh conditions.
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