The origins of Ker Sangri go back centuries, deeply tied to the geography and climate of Rajasthan. The Thar Desert is one of the driest regions of India, where green vegetables are hard to cultivate due to lack of water. The local communities turned to naturally growing desert plants like Ker berries and Sangri beans, which could withstand extreme drought and required minimal resources to survive. Traditionally, these ingredients were sun-dried and stored for long periods, making them available throughout the year, especially in times of famine or scarcity. Over time, the dish evolved from being a necessity to becoming a royal delicacy, served in Rajasthani households and even in palace kitchens. Today, Ker Sangri is a symbol of Rajasthan’s resourcefulness, resilience, and culinary richness.