Kachumber, a simplest Indian salad made with cucumbers, onions, tomatoes & herbs. This oil-free salad is so refreshing & crunchy with a lemony flavor.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 4
- Category: Salad
- Cuisine: Indian
Ingredients
- 250 grams cucumbers
- 150 grams tomatoes ((2 medium))
- 50 grams onions ((1 medium))
- 1 green chili ((deseeded and chopped))
- ¼ teaspoon Himalayan salt ((or any, adjust to taste))
- ½ teaspoon roasted cumin powder ((roasted jeera powder))
- ¼ teaspoon crushed black pepper ((or ¼ teaspoon red chilli powder))
- ⅛ teaspoon red chilli powder ((for garnish))
- 1 small lemon ((adjust to taste))
- ¼ cup chopped coriander leaves
Method
- Sprinkle little sea salt and vinegar over cucumbers, peeled onions, tomatoes, coriander leaves, green chilies and lemon. Leave them for 5 minutes, rub and rinse them (except coriander leaves) well under running water. This step removes any pesky substances over the salad veggies.
- Pat them dry with kitchen tissues or air dry them for a while.
- Add coriander leaves to a bowl of water and rinse them, changing water a few times. Place them on a kitchen tissue or colander to remove excess moisture.
- We don't want any moisture on the veggies.
- Julienne or chop all the vegetables to bite sizes. If you want you may peel the cucumbers (optional) & deseed before chopping. Add them to a mixing bowl.
- Chop coriander leaves and add them too. When you are ready to serve the kachumber, sprinkle salt and lemon juice. Mix it.
- Transfer to serving bowls and garnish kachumber with black pepper, cumin powder and red chilli powder.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.