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.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
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.