Kachari is a wild variety of cucumber. That is why it is called wild cucumis pubescens. Kachari is a protein rich fruit but mostly used as vegetable. It is found only in Desert soil, hot and arid (water stress regions) zone. It is real earth food. It is dried in sun after removing its skin. Dried kachari powder gives distinct and tangy taste to your food. Dry kachari is blended to number of Indian spices like Meat masala, Curry Masala, Chana Masala, Fruit Chat Masala, Meat tenderizer and with minced lamb. In Ayurveda, it is called Mrugakshi. It has proteolytic enzymes which are very useful for protein digestion, reduce harmful acids and repair of your body. There are two different dried and cut forms available of kachri. Kokla kachri (with skin) cut vertically into two parts are called kokla. It is used as vegetables like kachri. Chakla kachri cut into slices are called Chakla, can be used in vegetables and snacks.
Decades ago, when sand dunes dominated the landscape, trees that survived the wild climate like Khejri (for Sangri), Capparis deciduas (for ker) Ker and wildly grown vines that yielded these wild melons were the only source of vegetables.
Product Feature
- Kachri (wild melons) grow naturally on fertile soil that also produces local crops like millets, barley, maize and other grains.
- It is dried in sun after removing its skin.
- Kachri has a slight tangy taste with hints of sweetness.
- Kachris were widely used in royal kitchens and have deep roots in the Rajasthani food and culture.
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