Description
- Kachri Powder Is Used In Preparing Pickles And Chutney. This Signature Spice Is A Culinary Bliss For Many Vegs And Nonveg Dishes.
- Kachri Powder Has A Nice Tangy Taste And It Is Used As A Meat Tenderizer And Is Mostly Used For Preparing Authentic Rajasthan Lal Maas.
- It May Be Pickled Or Cooked Conventionally Into An Everyday Subjii.
- It Is Used To Flavor Chutney And Veggies.
Kachri has a tangy taste for kebabs and other traditional dishes, extensively used in rural Rajasthani cuisine. Can be used with Curd or water to make Chutney or Spread. Kachri powder acts as a good natural meat tenderizer.