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Kachri

Also Known As : Kachari, Kuchri, Kacher, Gurmi, Kachariya, Chibdin shinde, Senat seed, Small gourd, Wild musk melon
Technical Name : Cucumis pubescens

Vegetarian

Taste Profile

Unripened kachri is bitter, but on ripening it sweetens and also has a sour, melon-like taste.

Usage Tips

  1. Fresh kachri is good for stir-frying, to make pickles and chutneys.
  2. Dried kachri can be used in red meat preparations and also in vegetable preparations for flavouring.
  3. Store kachri in a cool, dry and dark place and in a tightly sealed container.

Common names and forms

  1. Kachadi
  2. Kachri (Whole)

Description

Kachri is a vegetable which is a wild variety of cucumber, which grows on vines. It resembles a melon but is small in size and brownish-yellow in colour. Inside they have many seeds and very little flesh. It grows in dry, dessert areas, however it is usually not cultivated as a crop. Fresh kachri is abundantly found in Rajasthan, where it is usually eaten as a vegetable, in pickles, or as a chutney. Kachri however is dried and ground and popularly available everywhere in India as a souring agent as well as a meat tenderizer.

Health benefits

  • Kachri has beneficial properties in the treatment of skin conditions like itching, prickly heat, boils, bed sores.(1)
  • It also helps to relieve earaches.(1)

Selection Guide

Choose kachri powder that is heavy and compact. It should be free from moisture. It is better to buy whole dried kachri than dried ground kachri as it lasts longer.

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