Kachri is a wild cucumber-like fruit (botanical name: Cucumis callosus or Cucumis melo var. callosus) native to arid regions of India, especially Rajasthan. It is commonly used in dried and powdered form as a meat tenderizer, spice, or souring agent in traditional Rajasthani cooking.
Other names: Wild melon, Kakri, Kachariya, Kachri powder
Taste: Tangy, slightly bitter, and sour when dried
Form used: Slices (sun-dried) or powder
Uses: Cooking, marination, chutneys, and as a digestive aid
(Values vary; based on traditional and ethnobotanical usage)
Rich in:
Natural enzymes
Vitamin C
Antioxidants
Dietary fiber
Low in calories and fat
Availability: In Stock
Natural meat tenderizer
Enzymes in kachri help break down proteins, making it ideal for marinating tough meats (like in kebabs or laal maas).
Aids digestion
Traditionally used to stimulate appetite and relieve indigestion and flatulence.
Rich in antioxidants
May help in reducing oxidative stress and inflammation.
Cooling and detoxifying
Its cucumber-like nature has a cooling effect, often used in summer recipes and home remedies.
Promotes gut health
High fiber content supports digestion and regular bowel movements.
Meat marinades:
A key ingredient in Rajasthani laal maas and seekh kebabs to soften meat and add tangy flavor.
Chutneys & pickles:
Ground with spices to make tangy chutneys that aid digestion.
Curries and dals:
Sometimes added to regional sabzis or dals for a sour punch.
Powdered form:
Sprinkled over dishes or mixed with flour for spiced breads or parathas.
Take 1–2 tsp kachri powder.
Mix with yogurt, lemon juice, ginger-garlic paste, and spices.
Coat meat and marinate for 2–4 hours (or overnight).
Cook as desired – grilling, roasting, or in curry.
Flavor is strong and tangy, so use in moderation
| Form | Whole ثابت, Powder پسا ہوا |
|---|---|
| Weight | 50gm, 100gm, 250gm, 500gm, 1kg |
