Salads
Indian Kachumber Salad
Ingredients
- Cucumber, diced: 200 g (1 medium)
- Tomato, diced: 200 g (2 medium)
- Red onion, finely chopped: 100 g (1 small)
- Green chilli, minced: 1 (1)
- Lemon juice: 20 ml (1.5 tbsp)
- Roasted cumin powder: 3 g (0.5 tsp)
- Fresh coriander, chopped: 10 g (2 tbsp)
- Salt: 3 g (0.5 tsp)
Method
- Combine cucumber, tomato, onion and green chilli in a bowl.
- Add lemon juice, roasted cumin powder and salt.
- Toss gently and top with fresh coriander.
- Chill briefly before serving, or serve immediately at room temperature.
Introduction: Kachumber is a simple raw salad found across North India, typically served alongside curries and biryanis as a fresh, cooling counterpoint to spiced main dishes.
Cultural Background: Kachumber is a simple raw salad found across North India, typically served alongside curries and biryanis as a fresh, cooling counterpoint to spiced main dishes.
Tips: Salt the onions briefly and rinse if a milder bite is preferred.
Variations: Adding roasted peanuts or a pinch of chaat masala gives it a street-food-style twist.
Storage: Best eaten fresh; refrigerate leftovers up to 1 day as vegetables will soften.
Reheating: Not applicable; served cold or room temperature.
FAQs:
Q: Can kachumber be made ahead?
A: It's best dressed just before serving to keep the vegetables crisp.
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