Kachri / Kachari / Kacher ( Cucumis pubescens) in its dried form

We saw these strange crinkly things at the Indian grocery store. The name on the packet rang a bell. Kachri. Isn’t that the designer weed that grows in Anita’s yard?

We brought it home and logged in to read what the Fount of Go(ur)dly Wisdom had to say:

We also remembered a reference to ‘Kacher subji’ in Tarla Dalal’s Rajasthani cookbook. She says:

Earth food like sorrel, purslane and garlic mustard which were frowned upon as ‘weeds’, are now reappearing as gourmet fare. Kachri too may find its place in the sun.

Rajasthan in north-western India means ‘land of kings’ and is known for its palaces, colour, music and very spicy food.

Water is scarce in the Thar desert. So are green vegetables. The resourceful people of this area have a highly-evolved cuisine that uses dried vegetables and lentils in the most delectable ways. Gram/chickpea flour (besan) dumplings are added to a host of dishes, along with mung bean dumplings (mangodi) and lentil fritters (papads).

The Rajputs are hardcore carnivores, while the Marwar Maheshwars are strict vegetarians who also avoid root veggies like potatoes, garlic and onions.

Rajasthanis dry and preserve many local veggies and fruits. Since tomatoes and tamarind are not widely grown around these regions, they use kachri powder, amchur (dried green mango) and yogurt for tartness.

Kacher Maas (Meat with Kachri) and kachri ki chutney (a tart condiment) are two of their trademark dishes.

Rajasthanis like their food very very spicy. It is not uncommon to see a portion for two with 2 to 3 teaspoons of cayenne (chilli) powder. The liberal use of dairy products like yogurt and ghee (clarified butter) tones down some of the heat.

These ingredients - kachri, yogurt, gram flour - come together in this Rajput curry, usually made with mutton (goat’s meat). Traditionally, this sauce has a red hue from all the dried chilli that goes into it. Kadhi in North India usually refers to a gram flour-based sauce and often has yogurt.

We made a vegetarian version with potatoes and peas, and cut down the heat to suit our tastes. Very yummy.

Khaata/Kadhi (Rajasthani yogurt curry)

(adapted from this recipe)

Serves 3 to 4

Crush and grind up 5-6 dried kachri. We need about 2 tsp powder.

Whisk together
2/3 cup plain yogurt (we used low fat)
3 tbsp chickpea flour (besan)
cayenne (red chilli) powder to taste (we used 3/4 tsp)
2 tsp kachri powder
** or 3/4 tsp dry mango (amchur) powder (adjust according to tartness of yogurt)
2 tsp coriander seeds, lightly crushed
salt to taste

Heat
2 tsp ghee (clarified butter),

Add
4 lightly crushed cloves
1.5 tsp minced garlic
1 broken dry red chilli

Add the yogurt mixture and whisk and cook on a medium flame for 2 to 3 minutes. When the raw smell starts disappearing, add 2/3 cup water and cook until it thickens.

Check seasonings and take off the fire. It will thicken more on cooling.

Thaw 1/2 cup frozen peas in the microwave for one minute on HIGH.

We quartered 3 small red potatoes (unpeeled), tossed them in 1 tbsp oil with cayenne and salt and roasted them at 400F for about 30 minutes.

We served them with the peas on a bed of kadhi.

Garnish with chopped spring onions and serve with flatbreads.

Khaata is our entry for Regional Cuisine of India - Rajasthan, hosted by dear Padmaja of Spicy Andhra.

A GLIMPSE OF RAJASTHAN, INDIA

Woman in the Window. Flickr Creative Commons.

Gadsisar Lake, Jaisalmer. Flickr Creative Commons.

Garland Seller. Flickr Creative Commons.

Ranakpur Jain Temple. Flickr Creative Commons.

Village Abode. Flickr Creative Commons.

Harvesting spring onions. Flickr Creative Commons.

Young musician. Flickr Creative Commons.

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besan, chickpea-flour, Cucumber, gourd, gram-flour, India, kachari, kacher, kachri, kadhi, melon, Peas, Potato, rajasthan, Spring-Onions/Scallions, vegetarian recipes, yogurt

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