Yet another recipe made with the desert berries. As an accompaniment, it blends well with the dry vegetables on Teethi days
- Wash and soak ker for 1 hour. Drain the black water.
- Add 2 cups of water. Pressure cook up to 3 whistles. Drain, wash and cool the cooked ker.
- In a bowl, add spices, boiled ker and salt to curds. Mix well.