Quality of kachri (Cucumis callosus) powder obtained by three pre drying treatments viz., peeling, blanching, sulphuring and two drying methods i.e. mechanical drying and solar drying was assessed using nutritional, organoleptic and microbial analysis. For drying from initial moisture content of 86.50 g % to final moisture content of 8.00-8.82 g % it took 25-31 hours in solar tray drier and 30-33 hours in mechanical tray drier. The dehydration ratio, rehydration ratio and pH of the samples ranged from 9.82 to 10.14, 2.30 to 3.94 and 4.73 to 5.11 respectively. Irrespective of the type of drying methods, the blanched, sulphured and unpeeled samples obtained significantly better organoleptic scores. While judging quality of kachri powder as souring agent a non-significant difference was noted between both the drying conditions. Both the samples were also acceptable after 60 days of storage. The study emphasized effect of blanching and sulphuring on the quality of kachri powder.