Sun-Dried Guvar Kachri (Sun-Dried Cluster Beans) | Traditional Indian Summer Preserves
Sun-Dried Guvar Kachri, also known as dried cluster beans, is a traditional Indian summer preserve that has been made for generations. Families across India prepare these sun-dried vegetables before the arrival of summer, usually around the Holi festival, when the strong sunlight provides the perfect conditions for natural drying.
Making sun-dried foods is an age-old tradition in Indian households. Along with papads, potato chips, and other seasonal
preserves, a variety of vegetables are dried and stored for year-round use. In North India, these dried vegetables are commonly known as kachri, while in South India they are called vathal.
Many vegetables are suitable for sun drying, including cluster beans (guvar/gavar), okra (bhindi), lotus stem, tindora (ivy gourd), bitter gourd (karela), green chilies, turkey berries, and brinjal (eggplant). Once completely dried, they can be stored for several months in airtight containers.
Each region follows its own traditional method of preparing sun-dried vegetables. In North India, most vegetables are simply sliced
and dried under the sun. In South India, many vegetables are first soaked in yogurt or tamarind water before drying. This extra step gives the vegetables a delicious tangy flavor and enhances their taste after frying.
Rajasthan is well known for its traditional dried ingredients such as kachri, ker, sangri, lasoda, and tent. These preserved ingredients come together to create the famous Ker Sangri Ki Sabzi, one of the state’s most iconic dishes.
The drying process varies depending on the vegetable. Some vegetables require parboiling before drying, while others can be dried raw or after soaking in yogurt or tamarind water. Sun drying usually takes 3 to 6 days, depending on the temperature, humidity, and the type of vegetable. Once the vegetables become completely dry and crisp, store them in an airtight container in a cool, dry place.
When you’re ready to enjoy them, simply deep-fry the dried vegetables until crisp and season them with your favorite spices. Serve them alongside khichdi, dal chawal, curd rice, or any traditional Indian meal for a delicious burst of flavor and texture.
These traditional sun-dried vegetables are not only convenient and flavorful but also make a wonderful homemade alternative to packaged snacks and papads. They are a simple way to preserve seasonal produce while celebrating India’s rich culinary heritage.
Keywords: Sun-Dried Guvar Kachri, Sun-Dried Cluster Beans, Guvar Kachri Recipe, Indian Sun-Dried Vegetables, Vathal, Kachri, Traditional Indian Preserves, Summer Preserves, Gujarati Recipes, Rajasthani Food, Homemade Preserved Vegetables
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sun dried Guvar Phali | kothavarangai Vathal
Ingredients
- 1/2 kg Cluster beans /Guvar phali
- 1 tbsp salt
- 1 tsp turmeric
- enough Cooking Oil to deep fry
to sprinkle on fried kachri
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Mango Powder / Amchoor Powder
Instructions
- wash the cluster beans with war=ter , if they are quite long then cut into two pieces.
- Heat 5 cups of water in a broad pan and add salt and turmeric.
- When it start boiling then add the cluster beans and cook for around 4-5 minutes on medium heat or cook till they slightly change its colour.
- Now drain it over a colander and drain the water completely.
- Spread it on a cloth or plate and sun dry for 3-4 days or till it dry completely.
- Kachris are ready now , store them in an airtight jar until use.
- When you want to serve fry them in hot oil to a nice golden colour.
- When done drain on a paper napkin and sprinkle chili powder and mango powder or chaat masala . or use as it is , addition of masala is totally optional.
- Enjoy with khichdi, daal chawal or with any meal of your choice.
Notes
Nutrition