It grows wild in desert areas and is seldom cultivated as a crop. Kachri is initially bitter but sweetens to have a sour, melon-like taste as it ripens.
Kachri chutney is popular in Marwari cuisine, more as a substitute for amchur powder.
Dried ker are produced by harvesting the pods when they are fully mature and then drying them.
Jain community is the highest consumer of this product in India during the rainy season (chomasa) because in this season they don’t eat vegetables and ker is the best option at that time.
Bikaneri Masala Badi is famous as a home made badi ki sabji. It Is made and loved in every rajasthani family. It is used as many of customs and rituals in rajasthani families.
Badi is made up of moong dal, salt, chillies etc. popularly known as badiya are soaked overnight. Thereafter badi are dropped on plastic sheets in straight format and dried in sun.
The people of Rajasthan love to eat Badi ki sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Bikaneri Masala Badi is famous as a home made badi ki sabji. It Is made and loved in every rajasthani family. It is used as many of customs and rituals in rajasthani families.
Badi is made up of moong dal, salt, chillies etc. popularly known as badiya are soaked overnight. Thereafter badi are dropped on plastic sheets in straight format and dried in sun.
The people of Rajasthan love to eat Badi ki sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Masala Mangodi is a recipe prepared by soaking any particularly dal in water for 6-8 hours and grinding it in to a paste after adding salt to taste. Make it in to small round shapes and let it dry under the sun for 2 days. The most commonly used dal to make mangodi is the yellow moong dal.
The curry prepared using it can be served with hot rice, roti or puri. This desi recipe might revive your childhood memories, as mothers generally make the mungodi during summer season.
The people of Rajasthan love to eat Moongodi sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Masala Mangodi is a recipe prepared by soaking any particularly dal in water for 6-8 hours and grinding it in to a paste after adding salt to taste. Make it in to small round shapes and let it dry under the sun for 2 days. The most commonly used dal to make mangodi is the yellow moong dal.
The curry prepared using it can be served with hot rice, roti or puri. This desi recipe might revive your childhood memories, as mothers generally make the mungodi during summer season.
The people of Rajasthan love to eat Moongodi sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Masala Mangodi is a recipe prepared by soaking any particularly dal in water for 6-8 hours and grinding it in to a paste after adding salt to taste. Make it in to small round shapes and let it dry under the sun for 2 days. The most commonly used dal to make mangodi is the yellow moong dal.
The curry prepared using it can be served with hot rice, roti or puri. This desi recipe might revive your childhood memories, as mothers generally make the mungodi during summer season.
The people of Rajasthan love to eat Moongodi sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Bikaneri Badi famous as a home made badi ki sabji. It Is made and loved in every rajasthani family. It is used as many of customs and rituals in rajasthani families.
Badi is made up of moong dal popularly known as badiya are soaked overnight. Thereafter badi are dropped on plastic sheets in straight format and dried in sun.
The people of Rajasthan love to eat Badi ki sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Bikaneri Badi famous as a home made badi ki sabji. It Is made and loved in every rajasthani family. It is used as many of customs and rituals in rajasthani families.
Badi is made up of moong dal popularly known as badiya are soaked overnight. Thereafter badi are dropped on plastic sheets in straight format and dried in sun.
The people of Rajasthan love to eat Badi ki sabji, sag. The Jain community and Marwadi community is the highest consumer of this product in all over India.
Mangodi is a recipe prepared by soaking any particularly dal in water for 6-8 hours and grinding it in to a paste after adding salt to taste. Make it in to small round shapes and let it dry under the sun for 2 days. The most commonly used dal to make mangodi is the yellow moong dal.
In various parts of India, people call it with different names like wadi, badi, moong badi etc. It tastes very good when made with potatoes or with kadhi.
The people of Rajasthan love to eat Moongodi sabji, sag and the Jain community and Marwadi community is the highest consumer of this product in all over India.
